Prep 30 mins
Cook 20 mins
Yet another variation on an old favorite. (Posted in reply to a recipe request).
- 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
- Preheat oven to 450°F.
- Clean oysters and place in a large stockpot.
- Pour in enough water to cover oysters; bring the water and oysters to a boil.
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, crumble and set aside.
- Remove pot of boiling oysters from heat and drain and cool oysters.
- When cooled break the top shell off of each oyster.
- Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley.
- Add the salt, hot sauce, olive oil and Anisette, process until finely chopped but not pureed, about 10 seconds.
- Arrange the oysters in their half shells on a pan of kosher salt.
- Spoon some of the spinach mixture on each oyster.
- Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top.
- Serve hot.