Baked Oysters with Spinach and Parmesan

Preheat the oven to its highest temperature setting, which is 450 degrees F (220 degrees C).

Place the bacon in a large, deep skillet and cook over high heat until it's uniformly browned. Remove the cooked bacon from the skillet with a slotted spoon and set it aside on a paper towel-lined plate.

Next, prepare the oysters by cleaning and placing them in a large stockpot. Fill the pot with enough water to cover the oysters, then bring the water and oysters to a rolling boil. Once boiling, remove the pot from the heat source and let it cool down.

Once cooled, carefully pry the top shell off each oyster.

Using a food processor, finely chop the cooked bacon, spinach, bread crumbs, green onions, and parsley. Add a pinch of salt, some hot sauce, olive oil, and anise-flavored liqueur to the processor bowl. Process these ingredients until they're finely chopped but still retain some texture, about 10 seconds.

Arrange the oysters in their empty shells on a baking pan lined with kosher salt. Spoon some of the spinach mixture onto each oyster, making sure to leave a small border around the edges.

Bake the oysters in the preheated oven for 10 minutes, or until they're cooked through. After this initial baking time, change the oven's temperature setting to broil and continue cooking until the top is nicely browned.

Serve the oysters hot, garnished with any additional spinach mixture if desired.