Ingredients
12 oysters, on half shell or
bulk with its own liquor
total shells needed: 18
(ask your fish monger)
1 tsp. minced garlic
1/4 cup minced celery
1/2 lb. chopped fresh spinach
1/2 lb. bacon, chopped/minced
3 tbl. butter
Dash of pepper
Dash of cayenne pepper
Dash of worchestershire sauce
3/4 cup seasoned bread crumbs
3/4 cup grated parmesan cheese
lemon wedges
18 half oyster shells
Preparation
Saute bacon in large skillet until fat renders and lightly wilted. Add celery. Cook till tender. MINCE oysters, and if using bulk add liquor, add to skillet. Cook and stir for 5 minutes. Add the garlic, butter and fresh spinach. Stir until ALL spinach has completely wilted and mixture is well blended and reduced. Add pepper, cayenne and worchestershire. Add enough bread crumbs and parm cheese as to absorb any extra liquid in pan. Spray each shell with cooking oil and set on top of muffin tin, this holds and secures the otherwise wobbly shells. Fill shells with spinach/oyster mixture and top with remaining crumbs and cheese. Broil 2-3 minutes until lightly golden brown. Serve with lemon wedges aside.
