Rockin' Oysters Rockefeller!

I love love love oysters rockefeller and my favorite way is slightly creamy and cheesy with a hint of anise flavor. I used Ouzo cause it was on hand, but Pernod, Herbsaint or Sambuca would work. Or if you don't want to use liquor you could mince some fennel and saute with the spinach mixture. The addition of optional breadcrumbs makes for a denser topping, but omit it for a creamier version. So tasty I was eating this without the oysters. I think I have found a new decadent vegetable side dish! When I was making up this recipe I meant to add a dash of hot sauce but forgot, and I didn't miss it, but may try next time.

• Ready In: 45 mins
• Serves: 6-8
• Yields: 48 oysters

Ingredients

• 4  dozen  oysters, shucked on the half shell
• 8  slices  turkey bacon
• 2  tablespoons butter
• 3  garlic cloves, minced
• 4  shallots, minced (about a 1/4 cup)
• 8  cups  baby spinach leaves (2 bags)
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 cup  ouzo, Pernod, etc
• 1  cup heavy cream
• 1  dash  hot sauce (optional)
• 1  cup fresh parmesan cheese, grated
• 1⁄2 cup panko breadcrumbs (optional)
• 1  ounce  ouzo, Pernod
• 1⁄2 cup fresh parmesan cheese, shredded (shredded italian blend works too)

Directions

1. Cook bacon in large skillet until crisp and set aside. Reserve 1 tbl. of drippings and melt butter in same pan over medium heat.
2. Add shallots and garlic, saute 2 minutes being careful not to burn the garlic or it will make dish bitter.
3. Add as much spinach as can fit in pan and finely crumbled bacon, along with nutmeg and a pinch of salt and pepper. Add more spinach as it wilts, folding or stirring as you go.
4. When all the spinach has wilted, make a well in bottom of pan and turn heat to medium high. When most of the juice has evaporated from the well and heat has risen, add Ouzo to deglaze pan.
5. Stir mixture until Ouzo has reduced by over half, then add cream. Bring mixture to a boil, then reduce to a simmer and add grated Parmesan cheese.
6. Simmer for 3-5 minutes, stirring as cheese melts and mix thickens. Season to taste with salt, pepper, hot sauce.
7. Stir in remaining 1 oz. of Ouzo and take off heat to cool. If you are opting to use breadcrumbs, stir in at this time.
8. Arrange oysters on baking sheet, using a bed of rock salt to stabilize if necessary, crumpled foil works as well. Top with spoonfuls of spinach mixture, then sprinkle with a little shredded cheese.
9. Bake at 450 degrees for 10-12 minutes, until cheese is melted and top is slightly browned. Serve with lemon wedges if desired. Enjoy!