Directions

1. 1

   Preheat your broiler to high heat.

2. 2

   In a large saucepan over medium-high heat, cook the diced bacon until it is evenly browned and crispy, about 5 minutes. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.

3. 3

   Carefully add the Absinthe to the hot pan with the bacon fat and stir gently to deglaze, scraping up any browned bits from the bottom. Allow the liquid to reduce slightly for 1 minute. Note: Do not ignite the Absinthe as it is highly flammable.

4. 4

   In a food processor, combine the cooked bacon, fresh spinach, green onions, salt, cayenne pepper, and Creole seasoning. Pulse until finely chopped and well combined. Add the deglazed bacon fat and Absinthe mixture, and pulse again until the mixture reaches a thick, textured consistency similar to chunky pesto or thick tomato sauce. If the mixture is too dry, add a splash more Absinthe to reach the desired consistency.

5. 5

   Transfer the green mixture to a saucepan and cook over medium heat for 5 minutes, stirring constantly to cook out the raw flavor of the greens and meld the flavors together. The mixture should be fragrant and slightly darkened. Remove from heat and let cool slightly.

6. 6

   Shuck the oysters carefully, keeping each oyster in its half-shell and preserving the liquid inside. Arrange the oyster half-shells on a baking sheet lined with rock salt for stability.

7. 7

   Spoon about 1 tablespoon of the green mixture evenly onto each oyster, then sprinkle approximately ½ teaspoon of breadcrumbs over the top of each one.

8. 8

   Place the baking sheet under the preheated broiler for 8 to 10 minutes, until the breadcrumbs are golden brown and the oyster edges begin to curl slightly.

9. 9

   Remove from the broiler and serve immediately on the rock salt bed with lemon wedges on the side.