Oysters Rockefeller

Ingredients

•     18 oysters, shucked in half shell

•     4 slices thick-cut bacon, chopped

•     3 tablespoons butter

•     11 ounces fresh baby spinach

•     1 teaspoon black pepper

•     1 small shallot, minced

•     2 garlic cloves, minced

•     2 tablespoon white wine

•     4 Tablespoon heavy whipping cream

•     6 ounces Gruyère cheese, shredded

•     4 ounces Parmesan cheese, freshly shredded

•     1/2 cup Panko breadcrumbs

•     2 Tablespoons butter

•     1 Tablespoonfresh parsley, chopped

•     rock salt for baking

•     lemon zest for garnish

•     lemon wedges, for serving

Instructions

1.     Heat oven to 375°.

2.     Crisp up the diced bacon in a pan.

3.     As the bacon is browning, place the spinach into a microwave-safe bowl and microwave on high for a minute.

4.     Squeeze out any excess water from the spinach. Chop and reserve.

5.     Melt three tablespoons of butter in a pan.

6.     Add in the garlic and shallots. Cook for a minute.

7.     Add in the chopped spinach. Season with black pepper.

8.     Pour in the wine. Cook for a minute before adding the heavy whipping cream.

9.     Cook the mixture for a few minutes to thicken slightly.

10.     Stir in most of the crisp bacon. Save a few pieces for garnish.

11.     Remove pan from heat.

12.     In a small bowl, melt the remaining two tablespoons of butter in the microwave.

13.     Stir in the breadcrumbs and fresh parsley.

14.     Spread the coarse/rock salt onto a baking dish or oven-safe pan.

15.     Arrange (nestle) the oysters into the salt bed.

16.     Place a spoonful or two of the spinach mixture into each oyster.

17.     Top each oyster with a few generous pinches of both cheeses.

18.     Sprinkle each with the breadcrumb mixture.

19.     Bake 10 to 12 minutes.

20.     Turn on the broiler and broil for a minute or so to brown the cheese and breadcrumbs.

21.     Garnish with lemon zest and remaining crispy bacon.

22.     Serve with lemon wedges.