Oysters Rockefeller | Cook like a Chef

Preparation is easy

Preparation time is 1 hour and 10 minutes including chilling time

Cooking time 18 minutes

Makes 36 oysters

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 minced scallions – (250ml)
• 1-¾ cups fine dry breadcrumbs – (425ml)
• ½ cup minced celery – (125ml)
• 3 garlic cloves, minced
• 2 sticks butter – 1 cup unsalted butter – (250ml)
• 2 tbs Pernod or other anise flavoured liqueur – (30ml)
• 1 tbs 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
• Course Salt for baking
• Lemon wedges for garnish

Directions

1. Preheat oven 450 F
2. Combine the lettuce, spinach, scallions, and ½ cup of the breadcrumbs, parsley, celery and the garlic in a bowl. Over a 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.
3. Add the Pernod, anchovy paste, cayenne and salt & pepper to taste to vegetable mixture, cover and chill mixture for one hour or until cold.
4. 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 of reserved shell.  Spread half of the vegetable mixture onto the oysters and sprinkle the bacon over it.  On top of the bacon add more vegetable mixture.  Top each oyster off with breadcrumbs.
5. 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.