This ubiquitous New Orleans dish was invented at Antoine's in 1889.

Ingreadients:

•  3 tbsp. fresh bread crumbs
•  3 tbsp. unsalted butter
•  1 oz. spinach, chopped
•  1 scallion, chopped
•  1 rib celery, chopped
•  1 clove garlic, chopped
•  ¹⁄₄ small yellow onion, chopped
•  2 tsp. Pernod
•  1 tsp. red wine vinegar
•  ¹⁄₂ tsp. chopped thyme leaves
•  ¹⁄₈ tsp. ground anise
•  Kosher salt and ground black pepper, to taste
•  Coarse rock salt, for pan
•  12 bluepoint oysters, on the half shell

Direction

1. Puree bread crumbs, butter, spinach, scallions, celery, garlic, onions, Pernod, vinegar, thyme, anise, salt, and pepper in a food processor. Place mixture in a pastry bag fitted with a 1⁄2" fluted tip; chill. Heat broiler to high. Line a baking sheet with rock salt about 1⁄4" deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters; broil until tops are browned, about 4 minutes.