Instructions: * Note: The original recipe called for Fanny Bay oysters, but any medium oyster will do.

Cook bacon over medium heat until browned and crisp, 8 to 10 minutes. Remove from pan and drain on paper towels. Combine bacon, spinach, 1/4 cup Anisette, lemon juice, 3/4 cup Parmesan cheese, mayonnaise and pepper in large bowl. (Mixture may be refrigerated up to 3 days in airtight container).

When ready to serve, shuck oysters and remove any shell fragments. Place oysters in shells on baking sheet. Drizzle each with about 1 teaspoon Anisette and bake at 425 degrees until oysters are cooked, 5 minutes. Remove from oven and allow to cool, about 15 minutes.

Spoon about 2 tablespoons spinach mixture over each oyster and bake at 425 degrees until lightly browned and bubbling, 4 to 6 minutes. Garnish with additional freshly grated Parmesan cheese and lemon wedges.

This recipe yields 6 servings.

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