Ingredients
- 12 blue point oysters, shucked
- 4 whole shallots, minced
- 4 ounce crimini mushrooms, minced
- 4 tablespoon unsalted butter
- 1/4 cup vin santo (sweet riesling can be substituted)
- 1 1/2 cup heavy cream
- 1 pound fresh spinach, cleaned, de-stemmed, cooked, drained,
- 1/2 cup seasoned italian bread crumbs
- 1/4 cup grated parmesan cheese
Preparation
Baking Directions:
1.Melt butter in a large sauté pan over medium to high heat; add shallots and mushrooms and sauté for 5 to 8 minutes.
Deglaze pan with wine until wine is almost dry, then add the heavy cream and reduce until cream is thick and half of its original volume.
Add in spinach and bread crumbs, mix thoroughly.
Remove from heat and cool to room temperature.
2.Preheat oven to 550°.
Spoon spinach filling over the top of each shucked oyster, approximately 1 1/2 tablespoons per oyster.
Place filled shells on a bed of rock salt on a baking sheet and bake for 5 to 7 minutes.
Remove from oven, sprinkle with parmesan cheese, and broil for 5 more minutes or until cheese melts and browns slightly.
Serve immediately and garnish with lemon wedges.
