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Categories:
butter shallots garlic applewood bacon kosher salt flour anise-flavored liqueur heavy cream baby spinach freshly ground nutmeg fresh ground black pepper red pepper breadcrumbs oysters rock salt Parmesan Gruyere
Viewed: 62 - Published at: 9 years agoIngredients
- 8 tablespoons (1 stick) unsalted butter
- 4 minced shallots
- 4 cloves minced garlic
- 1 cup diced applewood bacon, sliced into lardons
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 1/4 cup anise-flavored liqueur, such as sambuca or Pernod
- 1/2 cup heavy cream
- 2 cups baby spinach
- 1/2 teaspoon freshly ground nutmeg
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon red pepper flakes, optional
- 3/4 cup seasoned breadcrumbs
- 18 large oysters, shells scrubbed and rinsed
- 2 cups rock salt, for serving only
- 1/2 cup grated Parmesan
- 1/2 cup grated Gruyere
Method
- Combine 4 tablespoons of the butter, the shallots, garlic, bacon and salt in a large saute pan over medium-high heat.
- Saute until the shallots are translucent and the bacon is crispy, 6 to 8 minutes.
- Add the flour and mix well to make a roux.
- Cook, stirring frequently, until the roux smells nutty, 4 to 5 minutes.
- Off the heat, deglaze the roux with the liqueur; carefully return the pan to the burner and let the liqueur flame.
- Add the cream and stir to incorporate.
- Bring the mixture to a boil, then reduce to a simmer and cook for 5 to 7 minutes.
- Stir in the baby spinach, nutmeg, black pepper, and red pepper flakes if using; bring back to a boil and once again immediately reduce to a simmer.
- Cook until the spinach has softened and released its liquid, 4 to 6 minutes.
- Over medium heat, cook the mixture down to a fondue-like thickness, 6 to 8 minutes.
- Remove from the heat and reserve to the side.
- Melt the remaining 4 tablespoons butter in a small saute pan.
- When melted, remove from the heat and incorporate the breadcrumbs.
- Reserve to the side.
- Heat a grill to high heat.
- Preheat a broiler.
- Place the oysters on the grill and cook until the shells pop open, about 3 minutes.
- Remove the oysters to a cutting board and use an oyster knife to pry out the top shells, scraping the knife around the inside of each top shell to loosen the oyster.
- Once the top shell has been removed, discard it; then use the knife to scrape under the bottom of the oyster to separate it from the bottom shell, leaving the oyster "on the half shell."
- Spread the rock salt evenly on a baking sheet.
- Set the oysters, shell down, on the rock salt, pressing the shells into the salt.
- Spoon some of the baby spinach bacon fondue on top of each oyster; then sprinkle with the Parmesan, Gruyere and, lastly, the buttered breadcrumbs.
- Broil until the oysters are bubbly and the breadcrumbs toasted, 4 to 5 minutes.
- Serve immediately.
