How to suck an oyster with a butter knife: Wash the oysters in cold water with a scrub rush until they are clean. Hold the oyster with the flat side up firmly with a towel. Locate the valve or hinge, stick the knife into the value, and twist until the flat shell opens.
2 dozen oysters on the half shell, 6 slices bacon, fried crispy, 1 cup fresh spinach, chopped, 1 tablespoon fresh flat-leaf parsley, minced, 1/4 cup fresh celery leaves, 1 green onion, top only, 1/4 teaspoon fish seasoning, 1/3 cup fresh lemon juice, 1 1/2 tablespoon anise-flavored liqueur, do not substitute, 1/4 cup butter, melted, 1/4 cup Panko bread crumbs, 24 fresh lemon wedges
Get out a large, heavy cooking pan, add 1-inch of rock salt, turn the oven on to 475-500 degrees, put the pan in the oven, and heat up until the salt is hot. Remove the pan from the oven. Arrange the oysters on the salt, return to the oven. Keep an eye on the oyster, leave them in the oven until the edges start to curl; this process takes about 5 minutes. While the oysters are in the oven, get out a heavy skillet, add the butter. When the butter melts, add the spinach, parsley, green onion, lemon, juice, and liqueur. Mix well, taste, adjust the fish seasoning as needed. Add a heaping spoon of the spinach mixture on top of each oyster, sprinkle the bread crumbs on top. Reduce the oven temperature to 450 degrees, return the oysters to the oven until the bread crumbs brown. Remove from the oven sprinkle the bacon on top.