Yields: 36 oysters Rockefeller
Preparation time: 1 hour and 10 minutes, cooking time 18 minutes
Ingredients
- 1 small head of Boston lettuce, well washed, trimmed and spun dry, and chopped fine (about 5 cups) – (1250ml)
- ½ pound fresh spinach, coarse stems discarded and then leaves washed well, spun dry, and then chopped fine (about 3 ½ cups) – (875ml)
- 1 cup of minced scallions – (250ml)
- 1-¾ cups of fine dry breadcrumbs – (425ml)
- ½ cup of minced celery – (125ml)
- 3 cloves of minced cloves garlic
- 2 sticks butter – 1 cup unsalted butter – (250ml)
- 2 tablespoons of anise-flavoured liqueur – (30ml)
- 1 tablespoon of anchovy paste – (15ml)
- Cayenne to taste
- 12 slices of lean bacon
- 36 large oysters, shucked reserving the bottom (deeper) shell, scrubbed and dried, and 1/3 cup of the oyster liquor – (75ml) coarse salt for filling the platters
- Lemon wedges for garnish
Method
Combine the lettuce, spinach, scallions, and ½ cup of the breadcrumbs, parsley, celery and garlic in a bowl. Over moderate heat, melt butter in a skillet, once the butter has melted add the vegetable mixture, stirring for approximately 2 minutes, or until the greens are wilted. Remove from heat and put into a bowl.
Add the Pernod, anchovy paste, cayenne and salt & pepper to taste to vegetable mixture, cover and chill mixture for one hour or until cold.
Preheat oven 450°F – (230°C)
In another skillet cook bacon until crispy, place on paper towel to drain and crumble when drained. Moisten the oysters with some of the reserved liquor and arrange one oyster in each reserved shell. Spread half of the vegetable mixture by heaping teaspoons onto the oysters and sprinkle the bacon over it. On top of the bacon add more vegetable mixture and sprinkle each oyster with 1 tablespoon of the remaining breadcrumbs.
Using a jellyroll pan filled with coarse salt arrange the oysters and bake them in the oven for 18 minutes, or until the breadcrumbs are browned well. Garnish the platter with parsley and lemon wedges.
Serve and enjoy!
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