Oysters Rockefeller (Gourmet)

1 Boston lettuce, washed, dry
1 Cup Scallion, minced
1/2 Cup Fresh parsley, minced
3 Garlic cloves, minced
2 Tablespoon Period
1/8 Teaspoon Cayenne pepper
36 Large Oysters in shells
Lemon wedges
1/2 Pound Fresh spinach, washed, dried
2 3/4 Cup Dry bread crumbs, fine
1/4 Cup Celery, minced
1 Cup Unsalted butter
1 Tablespoon Anchovy paste
12 Slice Bacon, lean
Coarse salt for platters


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 Period, 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

Servings: 36
Home Cookin 4.8 Chapter: Fish And Seafood