*  Exported from  MasterCook II  *
 
                    Oysters Rockefeller  (Gourmet Mag.)
 
 Recipe By     :
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Appetizer                        American
                 Seafood                          Shellfish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      hea           Boston lettuce, washed, dried, & chopped f
      1/2  pound         fresh spinach, washed, dried, & chopped fi
    1      cup           scallion, minced
    2 3/4  cups          dry bread crumbs, fine
      1/2  cup           fresh parsley, minced
      1/4  cup           celery, minced
    3      each          garlic cloves, minced
    1      cup           unsalted butter
    2      tablespoons   Pernod
    1      tablespoon    anchovy paste
      1/8  teaspoon      cayenne pepper
   12      sli           bacon, lean
   36      large         oysters in shells
                         coarse salt for platters
                         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 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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