Oysters Rockefeller

• rock salt
• 3/4 c. butter
• 3 Tbsp. minced green onion
• 3 Tbsp. minced parsley
• 1/2 c. bread crumbs
• 1 1/2 c. chopped raw spinach
• 2 Tbsp. Pernod
• 1 tsp. celery powder
• 2 tsp. lemon juice
• 1/4 tsp. cayenne pepper
• 24 bacon pieces
• 24 oysters on the half shell

1. Preheat oven to 425u0b0.
2. Fill 6 pie plates with rock salt and place oyster on half shell on rock salt.
3. Heat 1/4 c/ butter in a pan and add minced green onion.
4. Stir in parsley, bread crumbs, spinach, Pernod, celery powder, lemon juice and cayenne pepper. Add remaining butter and mix well.
5. Spoon mixture by tsps. onto oysters and top with bacon pieces.
6. Bake in oven 8-10 minutes or until bacon is crisp.
7. Serve immediately in pan of rock salt. Champagne goes great with this. Serves 4.

salt, butter, green onion, parsley, bread crumbs, spinach, pernod, celery powder, lemon juice, cayenne pepper, bacon, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802182 (may not work)