Multi-Species Marine Traps
Used Aquaculture & Processing Machinery
Fukui's Monthly News Letter
20 oysters, in shell
8 strips bacon
4 tbs. margarine
4 tbs. celery, chopped fine
4 tbs. onions, chopped fine
2 tbs. parsley, chopped
5 ounces spinach, chopped, thawed and well drained
1 tbs. anisette (optional)
1 1/2 tbs.margarine
2 tbs. bread crumbs
Preheat oven to 450 degrees. Shuck oysters. Leave oysters in deep half of shell.
Fry bacon until slightly crisp, drain on paper towels. Chop bacon finely and set
aside. In margarine, saute celery, onion and parsley until slightly tender. Remove
sauteed vegetables from stove, add spinach and anisette. Line baking trays with
rock salt, 1/4 inch deep. Place oysters in shells in rock salt and pack down.
Sprinkle 1 tsp. spinach mixture over each oyster. Sprinkle 1/2 tsp. finely chopped
bacon over each. Melt 1/2 tbs. butter and mix in bread crumbs. Sprinkle lightly
on oysters. Bake for 10 minutes. Serve.
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Eganville, Ontario K0J 1T0
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