Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large
deep skillet. Cook over medium high heat until evenly brown. Drain
crumble and set aside.
Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
Using a food processor
chop the bacon
spinach
bread crumbs
green onions
and parsley. Add the salt
hot sauce
olive oil and anise-flavored liqueur and process until finely chopped but not pureed
about 10 seconds.
Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through
then change the oven's setting to broil and broil until browned on top. Serve hot.
Editor's Note:
The nutrition data for this recipe contains the full amount of the salt oysters are baked over. The actual amount of salt consumed will vary.
