Pancetta Bacon and Pernod Oysters Rockafeller

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Thursday, January 01, 2004

Categories:

Appetizers-Side Dish/Seafood

Yield:

Ingredients:

2oz Pancetta Bacon (rendered in own fat)2oz minced shallots
3 cups fresh flat-leaved Spinach
1oz Pernod (anise-flavored liquior)
1/2 cup Parmesan cheese (grated)
1/2 cup heavy whipping cream
Peppered to taste
1 dozen shucked oysters

Directions:

Saute' Pancetta till crisp add shallots and spinach, cook till spinach is wilted. Add Pernod,add cream, add cheese, pepper to taste, salt mixture CAREFULLY oysters are already naturally salty! Simmer till thick. Let mixture cool. Spoon 1 tlb. on shucked oysters.
Bake for 15 minutes in 375 oven oysters should be golden brown. Serve immedately.

Nutrition Facts:

Source:

The Chalkboard