---------- Recipe via Meal-Master (tm) v8.03
  
       Title: OYSTERS ROCKEFELLER - GOURMET MAGAZINE
  Categories: Seafood, Appetizers
       Yield: 36 servings
  
       1    Boston Lettuce, Wash, Dried
     1/2 lb Fresh Spinach, Wash, Dried
       1 c  Scallion, Minced
   2 3/4 c  Dry Bread Crumbs, Fine
     1/2 c  Fresh Parsley, Minced
     1/4 c  Celery, Minced
       3    Garlic Cloves, Minced
       1 c  Unsalted Butter
       2 tb Pernod
       1 tb Anchovy Paste
     1/8 ts Cayenne Pepper
      12    Slices Lean Bacon
      36 lg 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 450øF 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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