Best Oysters That Rock A Fella As Made By Deborah Vantrece Recipe By Tasty Recipes

Provided by Bill Wentz

Time 1h

Number Of Ingredients 10

2 pt fresh oysters
2 pkg 10 oz frozen chopped spinach
10 slice of your favorite bacon (oven prepared)
1/2 c asiago cheese, grated
1/2 c mozzarella cheese, grated
1 Tbsp garlic powder
2 Tbsp bread crumbs, seasoned
1 tsp salt
1 tsp black pepper
2 Tbsp butter

Steps:

1. The Prep: Prepare your spinach (package instructions) drain well separate and set aside. Place your bacon on a baking pan in a single layer cook 10-12 minutes at 350* remove from oven and place on paper towels to drain then chop in small pieces. Grate your asiago and mozzarella cheese and place in separate bowls. Last but not least place your oysters in a bowl and gently pick through for shell particles.
2. in a large skillet add your spinach to 2tbs of melted butter and gently saute 2-3 minutes over med heat, add your chopped bacon & garlic powder and saute another 2 minutes, finally add your grated asiago cheese over top of your spinach mixture sprinkle with salt and pepper and remove from heat.
3. Here is the best part. Take a muffin pan and place two of your prepared oysters in each cup, place your spinach mixture over the top, sprinkle lightly with bread crumbs, then add your grated mozzarella over the top of your spinach and sprinkle with remaining bacon pieces. Place in your 400* degree oven for 4-5 minutes (or until cheese on top becomes melty) switch oven to broil and cook until the tops become a golden brown. remove from oven and carefully spoon mixture onto your plate of choice. If you really want to be fancy place over the top of a toasted french bread point.

Oysters Rock Your Fella image

Provided by Cindy Taffel @TheBadVegan

Number Of Ingredients 13

12 - oysters, fresh
4 cup(s) kosher salt (a little more or less depending on the size of your sheet pan)
2 slice(s) bacon, thick cut
1 cup(s) spinach, fresh
1/4 cup(s) shallots, diced
1 cup(s) sauvignon blanc
2 tablespoon(s) lemon juice, fresh
2 tablespoon(s) heavy cream
3/4 cup(s) cold butter, unsalted
1 teaspoon(s) hot sauce
1 tablespoon(s) parsley, freshly chopped
1 tablespoon(s) parmesan cheese, grated
- salt and white pepper to taste

Steps:

Place a fine mesh strainer over a wide mouth bowl. Shuck the oysters over the bowl and drain all of the oyster liqueur into it, catching any stray sand or shell in the strainer.
Pour the kosher salt into a sheet pan and nestle the oysters down into the salt.
Cook the bacon in a skillet set over medium heat until it's almost crisp, then transfer to a paper towel lined plate. When it's cool enough to touch, dice the bacon and set it aside.
Roughly chop the spinach and sauté in the rendered bacon fat until it's wilted and all the water has evaporated.
Combine the shallots, Sauvignon Blanc, and lemon juice in a saucepan over high heat and reduce by half.
Add the heavy cream and bring to a slow boil. Reduce the heat to low and add the butter, a little bit at a time, whisking constantly. Don't add more butter until what you've already added is thoroughly combined. Continue whisking until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the hot sauce, parsley, spinach, crumbled bacon and the reserved oyster liqueur. Salt and pepper to taste.
Evenly distribute the sauce onto the oysters and top with the Parmesan cheese. Place under the broiler for 5 minutes, or until the Parmesan cheese starts to brown.
Serve immediately with a loaf of crusty bread, a lemon wedge and a glass of Sauvignon Blanc.