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Categories:Viewed: 60 - Published at: 2 years ago
Ingredients
- 20 large oysters
- 1 cup onion, diced
- 1 cup fennel bulb, diced
- 16 slices bacon, finely diced
- 4 cups Baby Spinach
- 1 cup heavy cream (32%)
- 3 tablespoons parmesan cheese, freshly grated
- lemon
Method
- Shuck oysters; place in a large pan with cream an simmer gently for 1-2 minutes.
- In a separate pan, saute onion, fennel and bacon; add spinach and cook until wilted.
- Return oysters to their shells.
- Spoon the vegetable mixture over them, dividing equally.
- Sprinkle with Parmesan cheese and place in a 350F oven for 3-4 minutes.
- Place 5 oysters on each of 4 plates, and serve with lemon wedges.
