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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Yet another variation on an old favorite. Ingredients:
2 slices bacon |
24 medium fresh live oysters, unopened |
1 1/2 cups cooked spinach |
1/3 cup breadcrumbs |
1/4 cup chopped green onion |
1 tablespoon chopped fresh parsley |
1/2 teaspoon salt |
1 dash hot pepper sauce |
3 tablespoons extra virgin olive oil |
1 teaspoon anisette (anise-flavored liqueur) |
4 cups kosher salt |
Directions:
1. Preheat oven to 450°F.
2. Clean oysters and place in a large stockpot.
3. Pour in enough water to cover oysters; bring the water and oysters to a boil.
4. Place bacon in a large, deep skillet.
5. Cook over medium high heat until evenly brown.
6. Drain, crumble and set aside.
7. Remove pot of boiling oysters from heat and drain and cool oysters.
8. When cooled break the top shell off of each oyster.
9. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley.
10. Add the salt, hot sauce, olive oil and Anisette, process until finely chopped but not pureed, about 10 seconds.
11. Arrange the oysters in their half shells on a pan of kosher salt.
12. Spoon some of the spinach mixture on each oyster.
13. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top.
14. Serve hot.
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