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Ingredients

• 1 sm head Boston lettuce washed well, trimmed, spun dry, and minced fine (about 5 c.)
• 1/2 lb fresh spinach coarse stems discarded and the leaves washed well, spun dry, and minced fine (about 3 1/2 c.)
• 1 c. chopped scallion
• 2 3/4 c. fine dry bread crumbs
• 1/2 c. chopped fresh parsley leaves plus parsley sprigs for garnish
• 1/4 c. chopped celery
• 3 x garlic cloves chopped
• 2 stk unsalted butter (1cup)
• 2 Tbsp. Pernod or possibly other anise-flavored liqueur
• 1 Tbsp. anchovy paste
• 1/8 tsp cayenne or possibly to taste
• 12 slc lean bacon (about 3/4 lb.)
• 36 lrg oysters shucked reserving the bottom (deeper) shells, scrubbed and dry, and 1/3 c. of the oyster liquor
•     coarse salt for filling the platters
•     lemon wedges for garnish

Description

In A Bowl Combine The Lettuce, The Spinach, The Scallion, 1/2 C. Of The Breadcrumbs, The Chopped Parsley, The Celery, And The Garlic. In A Skillet Heat The Butter Over Moderate…

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