Rock River Oysters

36 shelled oysters
4 chopped green onions
1/2 t. white pepper
1 T. pernod (optional)
1/4 cup half and half (cream)
1/2 lb. bacon strips cut into 1″ pieces
10 oz. fresh spinach
1 cube chicken bullion
1/2 t. tabasco sauce
1 pinch of nutmeg
1/2 cup parmesan cheese
coarse sea salt or rock salt


Line a shallow baking pan with heavy aluminum foil and spread enough sea salt to cover the bottom of the pan. Scrub the oysters. Open the oysters carefully and leave them on the half shell. Set them in the baking pan. Boil 2 cups of water and dissolve the chicken bullion. Add the spinach and onions and cook for 2-3 minutes. Drain the liquid, chop the spinach (not too fine) and return the spinach back into the saucepan. Add the remaing ingredients and heat thoroughly. Place a generous amount of the spinach stuffing and one piece of bacon on top of each oyster. Bake for 12-15 minutes at 400°.

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