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Oysters Rockefeller

1 head Boston lettuce
1/2 pound fresh spinach
1 cup scallion, minced
2 3/4 cups dry bread crumbs, fine
1/2 cup fresh parsley, minced
1/4 cup celery, minced
3 garlic cloves, minced
1 cup unsalted butter
2 tablespoons pernod
1 tablespoon anchovy paste
1/8 teaspoon cayenne pepper
12 slices lean bacon
36 large oysters in shells
1 coarse salt for platters
1 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 450/F oven for 18 minutes or until bread
crumbs are well browned. Garnish with parsley sprigs and lemon
wedges and serve.


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