Oysters Rockefeller Gourmet Magazine

Serves:

Ingredients:

1 Boston Lettuce, Wash, Dried
Coarse Salt For Platters
36 lg Oysters In Shells
12 Slices Lean Bacon
1/8 ts Cayenne Pepper
1 tb Anchovy Paste
2 tb Pernod
1 c Unsalted Butter
3 Garlic Cloves, Minced
1/4 c Celery, Minced
1/2 c Fresh Parsley, Minced
2 3/4 c Dry Bread Crumbs, Fine
1 c Scallion, Minced
1/2 lb Fresh Spinach, Wash, Dried
Lemon Wedges

Method:

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 1-2 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 Tbsp of remaining bread crumbs.
Arrange oysters on an oven proof platters filled with coarse salt.
Bake in the middle of a preheated 450F oven for 18 minutes or until bread crumbs are well browned.
Garnish with parsley sprigs and lemon wedges and serve.
a 1976 Gourmet Mag.
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