Best Oysters Rockefeller
- 1 head boston lettuce chopped
- 1/2 pound spinach chopped
- 1 cup scallions, spring or green onions minced
- 2 3/4 cups bread crumbs
- 1/2 cup parsley leaves minced
- 1/4 cup celery minced
- 3 each garlic cloves
- 1 cup butter, unsalted
- 2 tablespoons pernod
- 1 tablespoon anchovy paste
- 18 teaspoon cayenne pepper
- 12 slices bacon lean
- 36 large oysters
- 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 tablespoon of remaining bread crumbs.
- Arrange oysters on an oven proof platters filled with coarse salt.
- Bake in the middle of a preheated 450 degrees oven for 18 minutes or until bread crumbs are well browned.
- Garnish with parsley sprigs and lemon wedges and serve.
boston lettuce, scallions, bread crumbs, parsley, celery, garlic, butter, pernod, anchovy paste, cayenne pepper, bacon, oysters
Taken from recipeland.com/recipe/v/best-oysters-rockefeller-45258 (may not work)