Oysters Shucked On The Half Shell (dozen)

Oysters Rockefeller

Ingredients:

• 12 fresh oysters (on the half shell)
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 shallots, finely chopped
• 2 cups fresh spinach, chopped
• 1/4 cup parsley, finely chopped
• 1/4 cup breadcrumbs (panko or plain)
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Rock salt (for baking)
• Lemon wedges, for serving

Instructions:

Prepare the Oysters: Preheat your oven to 450°F (230°C). Place thawed oysters on a baking sheet lined with rock salt to keep the shells steady.

Make the Topping: In a skillet, melt the butter over medium heat. Add minced garlic and shallots; sauté until fragrant, about 1-2 minutes. Stir in chopped spinach and parsley; cook until wilted, about 2 minutes. Add cayenne pepper, salt, and black pepper. Cook for another minute to combine flavors. Remove from heat and mix in the breadcrumbs and Parmesan cheese.

Assemble: Spoon a small amount of the spinach mixture onto each oyster, spreading it evenly over the top.

Bake: Place the oysters in the preheated oven and bake for 10-12 minutes or until the topping is golden and bubbly.

Serve: Remove from the oven and serve immediately with lemon wedges on the side.