Categories: Fish/sea, Appetizers 
      Yield: 36 servings 
  
      1    Boston lettuce, washed, drie        1 c  Unsalted butter 
           -, & chopped fine                   2 tb Pernod 
    1/2 lb Fresh spinach, washed, dried        1 tb Anchovy paste 
           - & chopped fine                  1/8 ts Cayenne pepper 
      1 c  Scallion, minced                   12 sl Bacon, lean 
  2 3/4 c  Dry bread crumbs, fine             36 lg Oysters in shells 
    1/2 c  Fresh parsley, minced                    Coarse salt for platters 
    1/4 c  Celery, minced                           Lemon wedges 
      3    Garlic cloves, minced           
  
  Shuck oysters, reserving liquor and bottom shells.  Scrub and dry shells. 
  In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, 
  parsley, celery, and garlic.  In a skillet, met butter over moderate heat 
  and cook the spinach mixture, stirring for 1-2 minutes, or until greens are 
  wilted.  Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to 
  taste.  Chill the mixture, covered, for 1 hour. In another skillet, cook 
  bacon over moderate heat until crisp. Transfer to paper towels to drain, 
  and then crumble it. Arrange one oyster in each of the reserved shells and 
  moisten each with some of the reserved liquor. Spread half the spinach 
  mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each 
  oyster.  Top the bacon with remaining spinach mixture and sprinkle each 
  with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof 
  platters filled with coarse salt. Bake in the middle of a preheated 450f 
  oven for 18 minutes or until bread crumbs are well browned. Garnish with 
  parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite