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1
In a bowl combine the lettuce, the spinach, the scallion, 1/2 cup of the breadcrumbs, the minced parsley, the celery, and the garlic.
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2
In a skillet melt the butter over moderate heat and in it cook the vegetable mixture, stirring, for 1 to 2 minutes, or until the greens are wilted.
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3
Stir in the liqueur, the anchovy paste, the cayenne, and salt and black pepper to taste and chill the mixture, covered, for 1 hour, or until it is cold.
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4
In another skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it.
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5
Arrange 1 oyster in each of reserved shells and moisten the oysters with some of the reserved liquor.
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6
Spread half of the vegetable mixture by heaping teaspoons onto the oysters and sprinkle the bacon over it.
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7
Top the bacon with the remaining vegetable mixture and sprinkle each oyster with 1 tablespoon of the remaining 2 1/4 cups bread crumbs.
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8
Arrange the oysters on ovenproof platters or in jelly-roll pans filled with the coarse salt and bake them in the middle of a preheated 450F.
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9
oven for 18 minutes, or until the edges of the oysters begin to curl and the bread crumbs are browned well.
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10
Garnish the platters with the parsley sprigs and the lemon wedges.
