|1 • small fennel • fronds and stem separated|
|1 • shallot • peeled and minced|
|2 3/4 cups • fine dry bread crumbs|
|1/2 cup • fresh parsley leaves plus parsley sprigs for garnish|
|3 • garlic cloves, peeled and minced|
|12 slice • salmon bacon (or regular bacon)|
|1/4 cup • Pernod|
|24 • Kachemak Bay oysters, shucked, in half-shell|
|• Coarse salt for filling the platters|
|• Seaweed for garnish|
|• Lemon wedges for garnish|
Heat the grill to a steady high heat.
Mince the fennel stem. Rough chop the fennel fronds. In a bowl combine the shallot, the fennel, the breadcrumbs, the parsley, and the garlic. Pour in the melted butter and stir until combined. In a medium sauté pan, cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and then crumble it.
Pour 1 teaspoon of Pernod over each oyster, and then top with the bacon crumbles and the breadcrumb mixture.
Arrange the oysters on the grill and cook until the edges of the oysters begin to curl and the breadcrumbs are browned well.
Garnish the platters with the salt, seaweed and lemon wedges.