OYSTERS ROCKEFELLER (GOURMET MAG.)

		      Title: OYSTERS ROCKEFELLER  (GOURMET MAG.)
  Categories: Seafood, Appetizers
       Yield: 36 Servings
  
       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