oysters rockefeller

20 oysters in the shells
8 strips bacon
4 tablespoons butter or margarine
4 tablespoons finely chopped celery
4 tablespoons finely chopped onion
2 tablespoons chopped parsley
5 oz. spinach, chopped, thawed and well drained
1 tablespoon anisette
1/2 tablespoon margarine
2 tablespoons bread crumbs
Rock salt

Preheat oven to 450. Shuck oysters. Leave oysters in deep half of shell. Fry bacon until slightly crisp, drain on paper towels. Chop bacon finely and set aside. In margarine, sauté celery, onion and parsley until slightly tender. Remove sautéed vegetables from stove, add spinach and anisette. Line baking trays with rock salt, 1/4-inch deep. Place oysters in shells on rock salt and pack down. Sprinkle 1 teaspoon spinach mixture over each oyster. Sprinkle 1/2 teaspoon finely chopped bacon over each. Melt 1/2 tablespoon butter or margarine and mix in bread crumbs. Sprinkle lightly on oysters. Bake for 10 minutes. Makes 20 oysters.
From The Arlington Journal, January 26, 1983.

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