Oysters' Oysters Rockefeller

Recipe Ingredients

1/2 lb	227g / 8oz	Applewood-smoked bacon - diced small
4 cups	160g / 5.6oz	Finely-chopped spinach leaves - (packed)
		Anisette or Pernod - as needed
1/4 cup	59ml	Lemon juice
		Parmesan cheese - as needed
3/4 cup	177ml	Mayonnaise
1 teaspoon	5ml	Freshly-ground black pepper
18		Oysters - see * Note
		Lemon wedges - for garnish

Recipe Instructions

* Note: The original recipe called for Fanny Bay oysters, but any medium oyster will do.

Cook bacon over medium heat until browned and crisp, 8 to 10 minutes. Remove from pan and drain on paper towels. Combine bacon, spinach, 1/4 cup Anisette, lemon juice, 3/4 cup Parmesan cheese, mayonnaise and pepper in large bowl. (Mixture may be refrigerated up to 3 days in airtight container).

When ready to serve, shuck oysters and remove any shell fragments. Place oysters in shells on baking sheet. Drizzle each with about 1 teaspoon Anisette and bake at 425 degrees until oysters are cooked, 5 minutes. Remove from oven and allow to cool, about 15 minutes.

Spoon about 2 tablespoons spinach mixture over each oyster and bake at 425 degrees until lightly browned and bubbling, 4 to 6 minutes. Garnish with additional freshly grated Parmesan cheese and lemon wedges.

This recipe yields 6 servings.

Each serving: 407 calories; 721 mg sodium; 59 mg cholesterol; 31 grams fat; 17 grams carbohydrates; 12 grams protein; 0.33 gram fiber.

Source:
The Los Angeles Times, 08-30-2000

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