Prep Time
20 mins
Cook Time
10 – 12 mins
INGREDIENTS
• 1 Dozen Fresh Oysters, shucked and left on the half shell with liqueur {Freshest you can get, discard any with open shells}
• 3 Cups Fresh Baby Spinach (I buy the bagged spinach)
• 1 Large Shallot, finely diced {1/4 minced onion may be substituted}
• 1 Large Clove Garlic, finely diced, or more if desired
• ¼ cup Grated Parmesan Cheese (if desired)
• ¼ cup cream cheese
• Salt & Freshly Ground Pepper to taste
• 2 Tablespoons olive oil (for sautéing garlic & onion)
• 8 Slices Thick Cut Bacon, cut into 2 inch sections (I precook mine)
• Nutmeg – couple of shakes (can omit too)
• Assorted shredded cheeses (cheddar, mozzarella, whatever you like)
INSTRUCTIONS
1. Preheat oven to 425 F
2. In a large saute pan, add to hot oil the garlic and shallot (we use onion) and stir over medium heat a minute or so till cooked careful not to overcook garlic. Add the spinach to garlic/onion mix, tossing with oil to wilt until all of the spinach has been cooked and the leaves are fully withered.
3. Add Parmesan (if desired) and cream cheese and saute until melted and incorporated.
4. Place shucked oysters and their juices on the tray trying not to over crowd. Place a couple tablespoons of creamed spinach mixture on each oyster, layer on cooked and crumbled bacon, sprinkle with Parmesan or other cheese (we like a blend of assorted cheddars, mozzarella and such on top).
5. Bake for approximately 10 – 12 minutes or until the bacon looks crisp and the cheese has melted. Allow to cool for at least 5 minutes. The oysters will come out very HOT!
6. Can also be served with a few shakes of your favorite hot sauce for a little extra heat! We like ours without.
