Ingredients Jump to Instructions ↓

  1. 1 Boston lettuce - washed, dried

  2. 1 cup 93g / 3 1/3oz Scallion - minced

  3. 1/2 cup 46g / 1.6oz Fresh parsley - minced

  4. 3 Garlic cloves - minced

  5. 2 tablespoons 30ml Pernod

  6. 1/8 teaspoon 0.6ml Cayenne pepper

  7. 36 Oysters in shells Lemon wedges

  8. 1/2 lb 227g / 8oz Fresh spinach - washed, dried

  9. 2 3/4 cups 401g / 14oz Dry bread crumbs - fine

  10. 1/4 cup 27g / 1oz Celery - minced

  11. 1 cup 198g / 7oz Unsalted butter

  12. 1 tablespoon 15ml Anchovy paste

  13. 12 Bacon - lean Coarse salt for platters

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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