How to Suck an oyster with a butter knife: Wash the oysters in cold water with a scrub brush until they are clean. Hold the oyster with the flat side up firmly with a towel. Locate the valve or hinge, then stick the knife into the value and twist until the flat shell opens.
3 dozen oysters on the half shell, 8 slices bacon, fried crispy and crumbled, 1 cup fresh spinach, 1/8 cup leeks, bulb only, 3 tablespoons fresh flat-leaf parsley, 1/4 cup fresh celery leaves, 2 green onion, top only, 1/4 teaspoon fish seasoning, 1/2 teaspoon white pepper, 1 1/2 teaspoon dried thyme, 1/2 teaspoon red crushed pepper flakes, 1/2 teaspoon white pepper, 1/3 cup fresh lemon juice, 1/2 teaspoon ground anise, 1/8 cup white tequila, do not substitute, 1/2 cup butter, melted, 1/4 cup seasoned bread crumbs, 6-7 cups rock salt, 7 -8 fresh lemons, cut into wedges.
Get out the cutting board, add the spinach and leeks, rough chop, set aside. Get out the food processor, add the spinach, leeks, parsley, celery leaves, green onion, fish seasoning, white pepper, thyme, crushed red pepper flakes, anise, lemon juice, and tequila, pulse until smooth. Fold in the butter and bread crumbs, mix well.
Preheat the oven to 475 degrees. Get out a large, heavy cooking pan, add 1-inch rock salt, turn the oven, put the pan in the oven, heat up until the salt is hot. Remove the pan from the oven. Arrange the oysters on the salt, return to the oven. Monitor the oyster, leave them in the oven until the edges curl; this process takes about 5 minutes. Add a heaping tablespoon of the spinach mixture on top of each oyster. Reduce the oven temperature to 450 degrees, return the oysters to the oven for another 3-4 minutes. Increase the temperature to boil for 2 minutes or until the spinach mixture bubbles. Remove from the oven sprinkle the crumbled bacon on top. Add the lemon wedges on the side.