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, 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 and crumbled, 1 cup fresh spinach, chopped, 1 tablespoon fresh flat-leaf parsley, minced, 1/4 cup fresh celery leaves, 1 green onion, tops only, 1/4 teaspoon fish seasoning, 1/4 teaspoon black pepper, 1/3 cup fresh lemon juice, 1 1/2 tablespoon anise-flavored liqueur, do not substitute, 4 tablespoons minced garlic, 4 tablespoons parmesan cheese, grated, 1/4 cup butter, melted, 1/4 cup bread crumbs
Get out a large, heavy cooking pan, add 1-inch rock salt, turn the oven on to 475 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, and return them to the oven. Keep an eye on the oyster leave them in the oven until the edges curl; this takes abou1/4 t 5 minutes. Add the butter to a heavy skillet while the oysters are in the oven. Once the butter melts, add spinach, parsley, green onion, lemon, juice, and liqueur. Mix well, taste, add the fish seasoning, garlic, and cheese. Simmer until the mixture has reduced in half. Refrigerate for 15-20 minutes. The spinach mixture will thicken and solidify when cool. Add a heaping spoon of the spinach mixture on top of each oyster, sprinkle the bread crumbs on top, cook until the bread crumbs brown. Remove from the oven sprinkle the crumbled bacon on top.