Rockin' Oysters Rockefeller! - cooking recipe

Ingredients

4 dozen oysters, shucked on the half shell
8 slices turkey bacon
2 tablespoons butter
3 garlic cloves, minced
4 shallots, minced (about a 1/4 cup)
8 cups baby spinach leaves (2 bags)
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup ouzo, Pernod, etc
1 cup heavy cream
1 dash hot sauce (optional)
1 cup fresh parmesan cheese, grated
1/2 cup panko breadcrumbs (optional)
1 ounce ouzo, Pernod
1/2 cup fresh parmesan cheese, shredded (shredded italian blend works too)

Preparation

Cook bacon in large skillet until crisp and set aside. Reserve 1 tbl. of drippings and melt butter in same pan over medium heat.
Add shallots and garlic, saute 2 minutes being careful not to burn the garlic or it will make dish bitter.
Add as much spinach as can fit in pan and finely crumbled bacon, along with nutmeg and a pinch of salt and pepper. Add more spinach as it wilts, folding or stirring as you go.
When all the spinach has wilted, make a well in bottom of pan and turn heat to medium high. When most of the juice has evaporated from the well and heat has risen, add Ouzo to deglaze pan.
Stir mixture until Ouzo has reduced by over half, then add cream. Bring mixture to a boil, then reduce to a simmer and add grated Parmesan cheese.
Simmer for 3-5 minutes, stirring as cheese melts and mix thickens. Season to taste with salt, pepper, hot sauce.
Stir in remaining 1 oz. of Ouzo and take off heat to cool. If you are opting to use breadcrumbs, stir in at this time.
Arrange oysters on baking sheet, using a bed of rock salt to stabilize if necessary, crumpled foil works as well. Top with spoonfuls of spinach mixture, then sprinkle with a little shredded cheese.
Bake at 450 degrees for 10-12 minutes, until cheese is melted and top is slightly browned. Serve with lemon wedges if desired. Enjoy!