2tablespoonswhite wineor freshly squeezed lemon juice
Freshly cracked black pepperto taste
Toppings
5slicesbaconcooked and finely chopped
¼cuppanko bread crumbs
For Serving
1cupkosher salt or rock salt to line the panto stabilize the oysters (optional)
Lemon wedges for servingoptional
Instructions
Step 1: Prepare the bacon.
Fry the bacon ahead of time until crispy, then chop it into fine crumbs. Set aside until needed.
Step 2: Make the Spinach Mixture.
Melt the butter in a large non-stick skillet over medium-high heat. Add the shallots and garlic to the melted butter. Saute until they for 3-4 minutes, until they begin to brown evenly. Turn down the heat to low and continue to cook for 5 more minutes or until they are very soft. Do not let the shallots burn.
Add in the spinach and toss with the shallots and garlic. Saute until the spinach is wilted. Add the wine (or lemon juice) half of the parmesan cheese and season with black pepper. Continue to cook the mixture for 2-3 more minutes, then remove from the heat.
Allow the mixture to cool for about 5 minutes, then place it in the refrigerator. Allow the spinach mixture to cool completely and solidify.
Step 3: Preheat the grill or broiler.
Preheat the grill for direct high heat. Or heat the broiler to high.
Step 4: Prepare the Oysters.
While the spinach mixture cools, rinse and clean the oysters with a scrub brush. Carefully open the oysters using an oyster knife or paring knife. Cut under the oyster releasing it from the shell. Place the open oysters on a grilling pan or sheet pan lined in kosher or rock salt.
Add one tablespoon of the spinach mixture on top of each oyster. Then sprinkle each oyster with the remaining parmesan cheese, bacon bits, and the panko bread crumbs.
Step 5: Cook the Oysters Rockefeller.
Grill: Place the grill pan onto the hot grill grate, cover the grill and allow the oysters to cook until the cheese is bubbling and the breadcrumbs are just golden, about 5-8 minutes.
Oven: Broil until the cheese is bubbling and the breadcrumbs are golden; about 2 to 4 minutes.
Serve!
Serve the oysters on a bed of kosher or rock salt with lemon wedges.
Notes
The Salt:Serving oysters on top of kosher or rock salt not only keeps them stable and prevents them from spilling over, but the salt also helps them cook more evenly.
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