This recipe was invented, so history relates, at Antoine’s, the famous New Orleans restaurant.
Shuck the oysters, leaving them with their juices in their deep half shell. Detach them from the shell so they will be easy to eat.
Melt the butter in a saucepan and add the bacon crumbles, spinach, parsley, celery leaves, green onions, bread crumbs, salt, and Tabasco to taste. Cook the mixture over a low heat for about 5 minutes, stirring the while, until you have a lightly cooked stuffing. Check the seasoning.
Divide the stuffing among the oysters, spooning it on top of them. Place in a baking dish on a bed of coarse salt to keep them steady, then either broil them or bake in a
Just before serving, drip a few drops of Pernod onto each oyster. For ease, use an eye dropper.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.