Prep 20 mins
Cook 20 mins
It's time that someone other than Rockefeller got some culinary recognition!
- 12 oysters, on the half shell
- 1 large onion, minced
- 1⁄4 cup flour
- 1⁄4 teaspoon anise seed
- 4 fluid ounces heavy cream
- 2 fluid ounces Pernod or 2 fluid ounces anise-flavored liqueur
- 1 pinch salt
- 1 pinch pepper
- vegetable broth or chicken broth, for deglazing the pan
- 1 teaspoon Tabasco sauce
- 8 fluid ounces hollandaise sauce
- 2 (10 ounce) packages frozen chopped spinach
- 6 slices bacon, chopped
- Preheat oven to 400°F.
- Sauté the chopped bacon in a 2-quart saucepan until brown.
- Add the onions and anise seeds.
- Cook until the onions are slightly brown.
- Add the flour to the pan to make a roux.
- Cook this mixture for about 2-3 minutes.
- Deglaze the pan with broth; stir.
- Add the spinach and the heavy cream and cook until heated throughout; stir.
- Adjust seasoning to taste with salt, pepper and Tabasco.
- Wash, open, and arrange the oysters on an oven proof plate covered with rock salt or kosher salt.
- Sprinkle each oyster with a few drops of Pernod.
- Spoon about 1 tablespoon of the spinach mixture over each oyster.
- Bake at 400 degrees for about 10 minutes (bake longer if the mixture has been made ahead and refrigerated).
- Remove from the oven and top each oyster with a dollop of hollandaise sauce.
- Return to the oven to brown the hollandaise sauce.
- Serve hot.