Ingredients

1 small head of Boston lettuce, washed well, trimmed, spun dry, and chopped fine (about 5 cups)

1/2 pound fresh spinach, coarse stems discarded and the leaves washed well, spun dry, and chopped fine (about 3 1/2 cups)

1 cup minced scallion

2 3/4 cups fine dry bread crumbs

1/2 cup minced fresh parsley leaves plus parsley sprigs for garnish

1/4 cup minced celery

3 garlic cloves, minced

2 sticks (1cup) unsalted butter

2 tablespoons Pernod or other anise-flavored liqueur

1 tablespoon anchovy paste

1/8 teaspoon cayenne, or to taste

12 slices of lean bacon (about 3/4 pound)

36 large oysters, shucked reserving the bottom (deeper) shells, scrubbed and dried, and 1/3 cup of the oyster liquor

coarse salt for filling the platters

lemon wedges for garnish

Description

Oysters Rockefeller Were Created In 1899 By Jules Alciatore Of Antoine's In New Orleans To Make Use Of Local Shellfish And Greens. Named For...

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