Oysters Rockefeller - Gourmet Magazine

---------- Recipe via Meal-Master (tm) v8.03

Title: OYSTERS ROCKEFELLER - GOURMET MAGAZINE
Categories: Seafood, Appetizers
Yield: 36 servings

1 Boston Lettuce, Wash, Dried
1/2 lb Fresh Spinach, Wash, Dried
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 Slices Lean Bacon
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 450øF 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

-----