It’s Valentine’s week. People are feeling all twitterpated and googly-eyed, and love is in the air. Or is that oysters and bacon?? Yes and yes! Surprise your baby with these babies. It’s sure to appeal to your appetite and your agenda … ‘cuz you know what they say about oysters …
- 2 dozen oysters, cleaned and shucked, shells saved
- 4-5 slices of bacon
- ½ medium onion
- 2-3 cups spinach
- ½ cup Panko
- ½ cup Parmesan cheese, shredded
- ½ cup butter
- ¼-½ cup milk
- 1 tablespoon parsley, finely chopped
- salt, pepper, onion & garlic powders, red pepper flakes
- rock salt, optional
Preheat oven to 400°. Meanwhile, clean and shuck oysters. It’s helpful to scrub the outside the shell first, then open. CAREFULLY. Rinse thoroughly, detach oysters from bottom, and place back inside a cleaned, grit-free shell. Coat bottom of baking dish with rock salt. This will help stabilize the oysters while they’re cooking. Place the oysters into the baking dish with the half-shell side up. Set aside.
Cook bacon until crispy, then set aside, saving the grease. Sauté onions in bacon grease, then add spinach to wilt. Add cheese, butter, and milk. Stir until creamy, being careful not to let boil. Chop bacon into small pieces and add to mixture. Add salt, pepper, onion & garlic powders, and red pepper flakes to taste. Stir in Panko. Top oysters with mixture.
Bake for 10-15 minutes, depending on your preference of oyster doneness. Yes, doneness is a word. 😉 Serve with a side of your choice. (We charred some fresh corn from the cob; it added a nice sweet note.)
There are a bazillion recipes on the internet for Oysters Rockerfeller. This is just ours. What does that tell you? The world truly is your oyster. Now add some breadcrumbs and eat it. Oh, and Happy Valentine’s Day!