Ingredients: 1/3 cup soft bread crumbs,Pinch of cayenne pepper,1 small stalk celery, minced,1/4 cup fresh parsley, minced,2 dozen large (or 3–4 dozen small) oysters, opened and on the half shell,Sprinkling of freshly ground black pepper,2 tablespoons Pernod,Rock salt,1/2 teaspoon salt,4 medium shallots (about 1/4 cup), minced,2 cups fresh spinach, coarsely chopped,175g unsalted butter, softened,1–2 drops Worcestershire sauce
Instructions:
- Preheat oven to 450F. Fill 4 pie or cake tins (or a baking dish large enough to hold oysters) with rock salt, but no more than half full (use just enough salt to keep the oysters from rocking back and forth).
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