24 oysters on the half shell, removed from shell
4 tbsp butter
¼ lb bacon, diced
3 tbsp shallots and garlic
¼ lb mushrooms
2 lb spinach
½ tsp nutmeg
½ tsp thyme
salt and pepper to taste
1 tbsp worcestershire sauce
1 tsp tabasco
3 tbsp lemon juice
1 tbsp pernod
¼ c white wine
bread crumbs enough to bind mix
parmesan cheese tt
In skillet, sauté bacon until fat is rendered and bacon starts to brown. Add shallots, garlic, and mushrooms. Sauté until garlic begins to brown. Add
spinach and seasonings and simmer until spinach is softened, about 4-5 minutes.
Add Worcestershire, Tabasco, lemon juice, wine and pernod, simmering for 2-3 minutes to blend flavors. Remove and process in food processor until coarsely
chopped. Add bread crumbs and parmesan cheese to taste. Mix well.
To assemble: Butter the inside of each oyster shell and place one oyster in each shell. Lightly season with salt and pepper. Place about 2 or 3 tablespoons of the spinach mix to completely encase the oyster. At this point, oysters may be either cooked or frozen.
To cook, place shells on a bed of rock salt. For frozen shells, bake in
350 degree oven for 20-25 minutes, or until top is golden brown. For fresh shells, bake in a 450 degree oven for 10-15 minutes or until top is golden brown.
Serve on a bed of rock salt and garnish with fresh herbs and lemon. Enjoy!