Oysters Rockefeller Gourmet Mag

Serving Size : 36
Ingredients

for prepare Oysters Rockefeller Gourmet Mag

:

Amount	Measure	Ingredient - Preparation Method
1		Boston lettuce - washed, dried
1	cup	scallion - minced
1/2	cup	fresh parsley - minced
3		garlic cloves - minced
2	tablespoons	Pernod
1/8	teaspoon	cayenne pepper
36	lg	oysters in shells
lemon wedges oysters rockefeller gourmet mag
1/2	pound	fresh spinach - washed, dried
2 3/4	cups	dry bread crumbs - fine
1/4	cup	celery - minced
1	cup	unsalted butter
1	tablespoon	anchovy paste
12	slices	bacon - lean

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 450f 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

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