1 Boston lettuce; washed, dried
1 c Scallion; minced
1/2 c Fresh parsley; minced
3 cl Garlic; minced
2 tb Pernod
1/8 ts Cayenne pepper
36 lg Oysters; in shells
Lemon wedges
1/2 lb Fresh spinach; washed, dried
2 3/4 c Fine dry bread crumbs
1/4 c Celery; minced
1 c Unsalted butter
1 tb Anchovy paste
12 sl Lean bacon
Coarse salt; for platters
Shuck oysters, reserving liquor and bottom shells. Scrub and dry
shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup
bread crumbs, parsley, celery, and garlic. In a skillet, met butter
over moderate heat and cook the spinach mixture, stirring for 1 to
2 minutes, or until greens are wilted. Stir in the Pernod, anchovy
paste, cayenne, and salt and pepper to taste. Chill the mixture,
covered, for 1 hour.
In another skillet, cook bacon over moderate heat until crisp.
Transfer to paper towels to drain, and then crumble it.
Arrange one oyster in each of the reserved shells and moisten each
with some of the reserved liquor. Spread half the spinach mixture
by heaping tablespoons onto the oysters. Sprinkle bacon over each
oyster. Top the bacon with remaining spinach mixture and sprinkle
each with 1 tb of remaining bread crumbs.
Arrange oysters on an oven proof platters filled with coarse salt.
Bake in the middle of a preheated 450 F oven for 18 minutes or
until bread crumbs are well browned. Garnish with parsley sprigs
and lemon wedges and serve.
