2 dozen fresh shucked East Bay (Santa Rosa Co, FL) oysters. I ate 4 raw on saltines with horseradish and Louisiana hot sauce.
1 package of baby spinach sautéed in olive oil, shallots and garlic. 1/4 cup of white white, 1/2 cup of heavy cream, salt and pepper. Splash of bacon grease and bacon crumbles. Reduce until thickened.
Melt 3 tbsp of butter, add to 1/2 cup of panko breadcrumbs. Add chopped parsley.
Spoon the spinach mixture into each oyster. Add generous amount of grated Gruyère cheese. Top with panko mixture. Baked for 12-15 min at 375* in a cast iron pan. Top with additional basin pieces when finished baking.
Served with stone ground Gouda cheese grits and French baguette.
Absolutely phenomenal. Better than any restaurant.
by literanch
Dining and Cooking