Oysters Rockefeller Deconstructed

• 2 to 3 pieces of bacon, sliced as thin as possible
• 1 pound unsalted butter
• 3 bunches (about 11 ounces each) fresh spinach, destemmed, washed and dried
• 1 bunch watercress, destemmed, washed and dried
• 2 cloves garlic, peeled and crushed
• Salt and freshly ground pepper to taste
• 1 lemon, sliced thin
• 10 to 12 medium-size oysters, shucked
• 1 stick licorice root, peeled

1. To make bacon chips: Preheat oven to 350 degrees.
2. Cut bacon strips into 4 to 5 diamonds each (10 to 12 total); place on a sheet pan, then place another sheet pan directly on top.
3. Bake until brown and crisp, about 10 minutes.
4. Place pieces on a paper towel; pat with another paper towel to dry.
5. To make the spinach and watercress garnish: Heat 1/4 pound of butter in a saucepan or deep skillet over medium-high heat until browning and foamy.
6. Add the spinach, watercress and garlic; season well with salt and pepper.
7. Cook just until greens are wilted, about 4 minutes.
8. Let cool, then drain off butter, remove garlic, finely chop and return to pot.
9. To make the beurre fondue: Cut remaining butter into 1-inch cubes.
10. Heat 2 tablespoons water in a small saucepan until simmering; reduce heat and whisk in butter pieces, one by one, whisking constantly until mixture is smooth and thickened.
11. Turn off the heat, add the lemon slices and steep for about 5 minutes.
12. Season with salt to taste.
13. To assemble: Heat beurre fondue to simmering.
14. Warm the spinach mixture and place in 3 neat piles on 4 plates or 5 neat piles on 2 plates.
15. Poach oysters in simmering beurre fondue just until they are warm and the edges begin to curl slightly, about 10 seconds.
16. Place an oyster on each pile of greens.
17. Pour a bit of beurre fondue over each oyster.
18. Top each with a bacon chip.
19. Finely grate licorice root on top and serve.

bacon, butter, bunches, garlic, salt, lemon, oysters, licorice root

Taken from cooking.nytimes.com/recipes/7114 (may not work)