*  Exported from  MasterCook  *
 
                    OYSTERS ROCKEFELLER  (GOURMET MAG.)
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Seafood                          Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Boston lettuce, washed, drie
                         -, & chopped fine
      1/2   lb           Fresh spinach, washed, dried
                         - & chopped fine
    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       sl           Bacon, lean
   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 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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