Recipe courtesy of Nadia G
Oysters G-feller
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Sauce:
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/3 cup finely grated Parmigianno
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon sea salt
  • Freshly cracked pepper
  • 1 cup baby spinach, julienned
Oysters:
  • 1/2 cup finely diced pancetta
  • 1 cup rock salt
  • 1 dozen Malpeque oysters, shucked
  • 1/2 cup finely grated Parmigianno
  • 1/2 cup panko
  • 2 tablespoons extra-virgin olive oil

Directions

For the sauce: Heat a pan over medium heat and melt the butter. Add the garlic and fry until golden, about 1 minute. Add the cream, and then turn the heat down to medium-low. Keep stirring until the cream begins to steam; do not let boil. Add the Parmigianno, nutmeg, salt and some pepper, and stir until the cheese is melted and the sauce is thick; do not let boil. Add the spinach and stir until wilted. Remove from the heat. 

For the oysters: Preheat the oven to 450 degrees F. Heat a pan over medium-high heat. Add the pancetta and render until crispy. In a baking tray, lay down a bed of rock salt and place the oysters in their half shells atop the rock salt to stabilize them. Add 1 tablespoon of sauce per oyster. Sprinkle with the pancetta, Parmigianno, panko and drizzle with the olive oil. Bake until golden and bubbling, about 10 minutes.

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