Sue Freeman posted 02-17-99 11:05 AM
24 fresh, raw oysters on the half shell, reserve liquid from oysters
1 1/4 lbs. fresh spinach, washed and dried and finely chopped
4 to 5 Tablespoons dry bread crumbs
2 cloves minced garlic
Dash Tobasco sauce (I like more than a dash)
2 Tbs cooked, finely chopped bacon
1 Tbs finely chopped parsley
1 bunch green onions finely chopped
Salt and freshly ground black pepper to taste
3 Tbs melted butter
1 Tbs Pernod or other anise flavored liqueur (optional)
Place the oyster shells on a baking sheet that has a layer of rock salt to stabilize the shells. This also acts as a conductor for heat. Place an oyster on each shell.
Place bacon in a skillet and fry slowly to render the fat. Turn up the heat and brown the bacon evenly. Add spinach, green onion garlic and cook slowly until softened. Add bread crumbs, tabasco, oyster liquid, anise flavoring, and a pinch of salt.
Spoon mixture over the top of the oysters and sprinkle with melted butter and top with Parmesean cheese. Make sure the oysters are covered completely with the spinach mixture so it stays moist and not dried out.
Place in a preheated oven of 400 for 15 minutes and then under the broiler to lightly brown the cheese. Serve immediately.
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