Oysters Rockefeller - Gourmet Magazine

Directions

1. 1

   1 Boston Lettuce, Wash, Dried 1/2 lb Fresh Spinach, Wash, Dried 1 c Scallion, Minced 2 3/4 c Dry Bread Crumbs, Fine 1/2 c Fresh Parsley, Min

2. 2

   Scrub and dry shells

3. 3

   In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic

4. 4

   In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted

5. 5

   Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste

6. 6

   Chill the mixture, covered, for 1 hour

7. 7

   In another skillet, cook bacon over moderate heat until crisp

8. 8

   Transfer to paper towels to drain, and then crumble it