Oysters Rockefeller

Makes 24 servings

Rock salt
24 oysters on the half shell
4 tablespoons butter
3 tablespoons sliced green onion
3 tablespoons minced parsley
1/2 cup bread crumbs
1 1/2 cups fresh spinach, rinsed, drained and chopped
2 tablespoons Pernod or to taste
1 teaspoon celery salt
2 teaspoons lemon juice
1/4 teaspoon cayenne
24 (1 inch) size bacon pieces, uncooked
1/2 cup Parmesan cheese

Preheat oven to 425 degrees. Fill six 8 inch pie pans with rock salt. Place oysters
in shell on rock salt. Heat butter in heavy skillet until foaming. Sauté onions until
soft. Stir in parsley, bread crumbs, spinach, Pernod, celery powder, juice and
cayenne. Mix thoroughly. Spoon a teaspoon of spinach mixture onto oysters,
distributing evenly. Top each oyster with bacon piece. Place pans in oven and
bake 8 to 10 minutes or until bacon is crisp. Remove from oven and sprinkle with
Parmesan cheese. Serve directly from pie pan.