¾ Cup Watercress Sprigs, Firmly Packed & Finely Chopped
1 1/3 Cup Baby Spinach, Finely Chopped
3tbsp Scallion Greens, Finely Chopped
1 Tbsp Italian Parsley, Finely Chopped
2 Tsp Celery, Minced
3 Tbsp Fresh Bread Crumbs
3 ½ Tbsp Unsalted Butter
1 Tsp Pernod Or Anise Liquor
Pinch Cayenne Pepper
3 Bacon Slices
10 Cup Kosher Salt For Baking And Serving
20 Small Oysters


1.      Toss Together Watercress, Spinach, Scallions, Parsley, Celery, And 1 Tbsp +
1 Tsp Bread Crumbs In A Bowl. 

2.      Melt Butter In A Heavy Skillet Over Medium Heat, Then Add Mixture And Cook
Until Spinach Is Wilted, About 1-2 Minutes.

3.      Stir In Pernod, Cayenne And Salt & Pepper To Taste.

4.      Transfer To A Bowl And Chill, Covered Until Cold, About 1 Hour.

5.      Put Oven Rack In Middle Position And Preheat Oven To 450˙F

6.      Cook Bacon In Clean Skillet Until Crisp, Then Drain On Paper Towels And
Finely Crumble

7.      Spread 5 C Kosher Salt In Baking Pan And Nestle Oysters (In Shells) In Salt.  Spoon Spinach Mixture Evenly Over Oysters Then Top With Bacon And Sprinkle Remaining Bread Crumbs Evenly.

8.      Bake Oysters Until Edges Begin To Curl And Bread Crumbs Are Golden, About 10 Minutes. Serve Immediately


4960 Bethesda Ave,
Bethesda, MD. 20814
Tel: 301-841-8151

Store Hours»
M-F 10am-8pm
Sat 9am-7pm
Sun 10am-6pm

Best of Bethesda

Pescadeli Catering