Recipe supplied by Chef Aaron Thomas
36 fresh oysters on the half shell
8 tablespoons butter
8 tablespoons minced fresh spinach
4 tablespoons minced onion
4 tablespoons seasoned bread crumbs
3 tablespoons fresh minced italian parsley dash of Pernod to taste
1/2 teaspoon koscher salt
Rock Salt for arranging shells
Lemon wedges for garnish
In large sauce pan, melt butter. Sweat onion and parsley, then add spinach till wilted. Add bread crumbs, pernod, tabasco and koscher salt. Fold all ingredients together. Press the mixture into a chinois and remove excess liquid.
Arrange oyster shells on rock salt being care to keep them level. Top the oyster shell with a fresh oyster and then on top of the oyster add a teaspoon of the mixture, spreading the mixture to the edge of the shell. Top the mixture with grated parmesan reggiano and bread crumbs.
Broil oysters 3 to 4 minutes or until the edges of the oysters have curled.
Garnish with fresh italian parsley sprigs and lemon wedges.