| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Servings |
4-8 people
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Ingredients
- 2 Dozen Fresh Oysters, shucked and left on the half shell with liqueur {Freshest you can get, discard any with open shells}
- 4 Cups Fresh Baby Spinach
- 1 Large Shallot, finely diced {1/4 minced onion may be substituted}
- 1 Large Clove Garlic, finely diced
- 1 Cup Heavy Cream
- 1 Cup Grated Parmesan Cheese
- Salt & Freshly Ground Pepper to taste
- 1/2 Cup Bread Crumbs {I prefer Japaneese style Panko but standard style is great too}
- 3 Tablespoons Vermouth {Substitutes: Sweet or dry, marsala cream sherry or white wine}
- 2 Tablespoons olive oil
- 8 Slices Thick Cut Bacon, cut into 2 inch sections
Ingredients
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Instructions
- Preheat oven to 425 F
- In a large lidded saute pan, add to hot oil the garlic and shallot and stir for 1 min over medium heat. Add the spinach in groups, tossing with oil to wilt until all of the spinach has been used and the leaves are fully withered.
- Add the vermouth, heavy cream and half of the Parmesan and saute for 2-3 minutes reducing the cream slightly.
- Working in batches, grab a large cookie sheet, place shucked oysters and their juices on the tray trying not to over crowd. Place 1-2 tablespoons of creamed spinach mixture on each oyster, layer on 1 piece bacon, sprinkle with bread crumbs and additional Parmesan.
- Bake for approximately 12 minutes or until the bacon looks crisp and the oysters have firmed slightly under the spinach. Allow to cool for at least 5 minutes. The oysters will come out very HOT!
- Repeat this process until all of the oysters have been baked. I like to stagger the sheets of oysters when I have a house full of people over for a fun stand around appetizer!
- Serve with a few shakes of your favorite hot sauce for a little extra heat! We actually put a little on top before baking with excellent results.
- To really feed and impress a crowd, set up a mini raw bar with extra raw oysters, steamed spiced shrimp & cocktail sauce, a bowl of sliced lemons, all of your favorite hot sauces and a cheese & cracker platter for the less adventurous.
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