Oysters Rockefeller (gourmet Mag.)

1 Boston lettuce, washed, drie

-, & chopped fine 1/2 lb Fresh spinach, washed, dried

- & chopped fine 1 c Scallion, minced

2 3/4 c Dry bread crumbs, fine

1/2 c Fresh parsley, minced

1/4 c Celery, minced

3 Garlic cloves, minced

1 c Unsalted butter

2 tb Pernod

1 tb Anchovy paste

1/8 ts Cayenne pepper

12 sl Bacon, lean

36 lg Oysters in shells

Coarse salt for platters Lemon wedges 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. favorite