1161. OYSTERS ROCKEFELLER with BACON

yields 24 oysters


1-1/2 cups cooked spinach, well drained
1/2 teaspoon salt
1/3 cup fresh breadcrumbs
dash Tabasco
1/4 cup chopped green onions
3 tablespoons extra virgin olive oil
2 slices cooked bacon, crumbled
1 teaspoon Pernod or other anise-flavored liqueur
1 tablespoon chopped fresh parsley

Preheat oven to 450 degrees F. Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.


courtesy of: Romantic Oregon Coast Vacations, (541) 272-3217