Summary

Simply put, this recipe is amazing. This dish will convert all of the shell fish haters out there who would ordinarily run from oysters like the plague. However, it will also appeal to the sea food connoisseur, as the recipe maintains a wonderful oyster flavor. I can eat these things by the dozen and my waist line is proof of that. If you make these deviously delicious delicacies, prepare for whirling nodes of tastiness to change your perception of the oyster forever.

Ingredients & Instructions

30 Oysters on the half shell
1/2 cup unsalted butter (1 stick)
3 strips of bacon chopped (or panceta)
2 cloves of garlic minced
1 cup onion minced
10 oz frozen spinach drained thoroughly
1/4 oyster liquor (this is the liquid from the oysters)
1/4 cup heavy cream
1/4 tsp cayenne
10 tbsp grated Parmesan cheese divided in half
10 tbsp bread crumbs divided in half

Saute the bacon, onions, and garlic in 3 tablespoons of the butter. Once the onions become soft add the spinach, oyster liqour cayenne, cream, 1/2 the cheese, and 1/2 the bread crumbs. Stir this mixture until it thickens. Melt the remaining butter in another pan and add the rest of the bread crumbs and cheese, mix together. Distribute the spinach on top of the oyster halves and cover the spinach mixture with the breadcrumb and cheese mixture. Bake at 400 degrees for 20 minutes.