Happy Valentine’s Day! Number two on the Zagat list of most popular Valentine’s cuisine is French, but we don’t do French. So on to number three…seafood.
Dave’s Oysters Rockefeller (It’s a natural little blue pill)
4 Tablespoons unsalted butter
2 tsp Christopher Ranch jarred minced garlic
1/3 cup Panko bread crumbs
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup white wine
Kosher salt and fresh ground pepper, to taste
A couple of dashes of pepper sauce, like Pick-A-Peppa or Siracha
2 Tablespoons olive oil
1/4 cup grated Parmesan
1 Tablespoon chopped parsley
2 dozen oysters, on the half shell
Lemon wedges & Hot sauce, for serving. I like Crystal hot sauce.
In a medium skillet, melt butter. Add garlic and saute for 1 minute, then remove from heat.
Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.
To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. De-glaze the pan with white wine. Season with salt and pepper, add a couple of dashes of pepper sauce. Allow the mixture to cook down for a few minutes.
Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, & season with salt and pepper.
Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden.
Serve with lemon wedges and hot sauce.