Ingredients
12 oysters
4 -5 slices of bacon
chopped celery leaves
onion diced
1 bag of baby spinach
s & P
Pernod
Preparation
Fry bacon, drain and chop use some of the bacon grease to saute chopped celery leaves and onion. add bag of spinach until wilted add pernod, s & P and crumbled bacon. let cool Top oysters with mixture and bake at 375 until bubbly. Let sit a minute and top with dalop of hollandaise sause.
