Title: Oysters Rockefeller - Gourmet Magazine
Categories: Seafood Appetizer
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