Oysters Eisenhower

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 12 oysters, on the half shell
• 1 large onion, minced
• 1/4 cup flour
• 1/4 teaspoon anise seed
• 4 fluid ounces heavy cream
• 2 fluid ounces pernod or 2 fluid ounces anise-flavored liqueur
• 1 pinch salt
• 1 pinch pepper
• vegetable broth or chicken broth, for deglazing the pan
• 1 teaspoon tabasco sauce
• 8 fluid ounces hollandaise sauce
• 2 (10 ounce) packages frozen chopped spinach
• 6 slices bacon, chopped

Recipe

• 1 preheat oven to 400°f.
• 2 sauté the chopped bacon in a 2-quart saucepan until brown.
• 3 add the onions and anise seeds.
• 4 cook until the onions are slightly brown.
• 5 add the flour to the pan to make a roux.
• 6 cook this mixture for about 2-3 minutes.
• 7 deglaze the pan with broth; stir.
• 8 add the spinach and the heavy cream and cook until heated throughout; stir.
• 9 adjust seasoning to taste with salt, pepper and tabasco.
• 10 wash, open, and arrange the oysters on an oven proof plate covered with rock salt or kosher salt.
• 11 sprinkle each oyster with a few drops of pernod.
• 12 spoon about 1 tablespoon of the spinach mixture over each oyster.
• 13 bake at 400 degrees for about 10 minutes (bake longer if the mixture has been made ahead and refrigerated).
• 14 remove from the oven and top each oyster with a dollop of hollandaise sauce.
• 15 return to the oven to brown the hollandaise sauce.
• 16 serve hot.