Baked Oyster Rockefeller, Raw Oyster Mignonette and Frites with Rosemary Lemon Mayonnaise

To shuck oysters, using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters

In a large skillet, heat 1 tsp butter over medium heat. Add spinach and cook for 3-4 minutes, or until spinach has wilted. Drain spinach, squeezing out extra liquid, and coarsely chop. Set aside.

In a separate medium skillet, sauté bacon over medium heat, 5-6 minutes, or until fat has rendered. Remove all bacon and extra fat except for 1 tbsp bacon fat from the pan. Reserve bacon.

Add 1 tbsp butter to remaining bacon fat and melt. Add shallot and sweat 3-4 minutes, or until translucent. Add white wine to deglaze the pan and stir until pan is almost dry, 2-3 minutes.

Add cream, nutmeg and black pepper. Allow liquid to reduce by half, approximately 3 minutes. Add Pernod, if using. Remove from heat.

Add wilted spinach to cream mixture and season to taste with pepper. Add egg yolk and ¼ cup Parmesan cheese.

Preheat oven to 400 F.

To assemble oysters, spread 5 cups kosher salt in a large shallow baking pan. Nestle oysters in their shell in the salt. Spoon spinach mixture evenly over oysters, and top each oyster with 1 tsp breadcrumbs, and 1 tsp Parmesan cheese. Bake oysters in preheated oven for 5-6 minutes or until breadcrumbs are golden.

As oysters come out of the oven, sprinkle each with reserved bacon. Serve warm oysters in shells, nestled in remaining kosher salt (about 5 cups), on a platter.

For mignonette, in a medium bowl, mix red wine, red wine vinegar, shallots, and pepper.

Place oysters on a large serving tray. Divide mignonette among oysters. Garnish with fresh chopped chives.

Cut the potatoes into 1/3 inch matchsticks. Soak in cold water for 10 minutes. Dry all the pieces thoroughly with a clean dishtowel to prevent oil from splattering.

Pour enough oil into a large heavy bottomed pot to reach at least halfway up the sides of the pot. Heat the oil to 360 F.

When the oil has reached the desired temperature, fry the potatoes, in batches, for 3-4 minutes, or until golden brown.

Drain on paper towels. Sprinkle with salt. Repeat with remaining potatoes.

In a medium bowl, mix all ingredients to combine.