Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Boston lettuce -- washed, dried
   1      cup           scallion -- minced
     1/2  cup           fresh parsley -- minced
   3                    garlic cloves -- minced
   2      tablespoons   Pernod
     1/8  teaspoon      cayenne pepper
  36      large         oysters in shells
                        lemon wedges
     1/2  pound         fresh spinach -- washed, dried
   2 3/4  cups          dry bread crumbs -- fine
     1/4  cup           celery -- minced
   1      cup           unsalted butter
   1      tablespoon    anchovy paste
  12      slices        bacon -- lean
                        coarse salt for platters

Preparation:

Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve.