Oysters Rockefeller

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 slices bacon
• 24 medium fresh live oysters, unopened
• 1 1/2 cups cooked spinach
• 1/3 cup breadcrumbs
• 1/4 cup chopped green onion
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1 dash hot pepper sauce
• 3 tablespoons extra virgin olive oil
• 1 teaspoon anisette (anise-flavored liqueur)
• 4 cups kosher salt

Recipe

• 1 preheat oven to 450°f.
• 2 clean oysters and place in a large stockpot.
• 3 pour in enough water to cover oysters; bring the water and oysters to a boil.
• 4 place bacon in a large, deep skillet.
• 5 cook over medium high heat until evenly brown.
• 6 drain, crumble and set aside.
• 7 remove pot of boiling oysters from heat and drain and cool oysters.
• 8 when cooled break the top shell off of each oyster.
• 9 using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley.
• 10 add the salt, hot sauce, olive oil and anisette, process until finely chopped but not pureed, about 10 seconds.
• 11 arrange the oysters in their half shells on a pan of kosher salt.
• 12 spoon some of the spinach mixture on each oyster.
• 13 bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top.
• 14 serve hot.