Oysters Shucked On The Half Shell (1/2 dozen)

Creamy Spinach & Bacon Oysters

Ingredients:

For the Oysters:

• 6 fresh oysters (on the half shell)
• Rock salt or coarse sea salt (for stabilizing oysters while baking)

For the Topping:

• 2 slices of bacon, cooked and crumbled
• 1 tablespoon unsalted butter
• 1/4 cup finely chopped spinach
• 1 tablespoon finely chopped shallots
• 1 small garlic clove, minced
• 2 tablespoons heavy cream
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon breadcrumbs
• A pinch of nutmeg (optional)
• Salt and freshly cracked pepper to taste

Instructions:

Preheat the Oven: Heat the oven to 450°F (230°C). Line a baking sheet with aluminum foil or parchment paper. Spread a layer of rock salt or coarse sea salt on the sheet to stabilize the oysters.

Cook the Spinach Mixture: In a small skillet, melt the butter over medium heat. Add the shallots and garlic, cooking until fragrant (about 1–2 minutes). Stir in the chopped spinach and cook until wilted (about 1 minute). Add the heavy cream and a pinch of nutmeg (if using). Stir and let the mixture thicken slightly. Remove from heat and season with salt and pepper to taste.

Prepare the Oysters: Carefully shuck the oysters, retaining their natural juices. Discard the top shells. Arrange the oysters on the prepared baking sheet, nestled into the salt to keep them steady.

Assemble the Topping: Spoon about 1 teaspoon of the creamy spinach mixture onto each oyster. Sprinkle the crumbled bacon, Parmesan, and breadcrumbs evenly over the top.

Bake the Oysters: Bake in the preheated oven for 8–10 minutes, or until the topping is golden and bubbly.

Serve: Remove the oysters from the oven and allow them to cool slightly. Transfer to a serving platter and garnish with lemon wedges.