Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    boston lettuce -- wash, dried
     1/2  pound         fresh spinach -- wash, dried
   1      cup           scallion -- minced
   2 3/4  cups          dry bread crumbs -- fine
     1/2  cup           fresh parsley -- minced
     1/4  cup           celery -- minced
   3                    garlic cloves -- minced
   1      cup           unsalted butter
   2      tablespoons   pernod
   1      tablespoon    anchovy paste
     1/8  teaspoon      cayenne pepper
  12      slices        lean bacon
  36      large         oysters in shells
                        coarse salt for platters
                        lemon wedges

Preparation:

Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450=F8F oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve.