** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a famous oyster dish served at many restaurants throughout the United States. It originated at the New Orleans restaurant Antoine's. It's an amazing dish!
1. Shuck oysters, reserving liquor and bottom shells.
2. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic.
3. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted.
4. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste.
5. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp.
6. Transfer to paper towels to drain, and then crumble it.
7. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor.
8. Spread half the spinach mixture by heaping tablespoons onto the oysters.
9. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs.
10. Arrange oysters on an oven proof platters filled with coarse salt.
11. Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned.
12. Garnish with parsley sprigs and lemon wedges and serve.
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Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Shellfish, Butter, Spring Onion, Garlic, Alcohol, Hot Pepper, Celery, Beef, Anchovy, Citric Acid allergies.
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