Oysters G-Feller
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 cloves
Garlic (minced)1 cup
Heavy Cream1 tsp
Nutmeg (freshly grated)1 tsp
Sea Salt1 cup
Baby Spinach (julienned)1 cup
Pancetta (finely diced)1 cup
Rock Salt1 cup
Panko2 tbsps
Extra-Virgin Olive OilDirections:
1
For the sauce: Heat a pan over medium heat and melt the butter
2
Add the garlic and fry until golden, about 1 minute
3
Add the cream, and then turn the heat down to medium-low
4
Keep stirring until the cream begins to steam; do not let boil
5
Add the Parmigianno, nutmeg, salt and some pepper, and stir until the cheese is melted and the sauce is thick; do not let boil
6
Add the spinach and stir until wilted
7
Remove from the heat
8
For the oysters: Preheat the oven to 450 degrees F
9
Heat a pan over medium-high heat
10
Add the pancetta and render until crispy
11
In a baking tray, lay down a bed of rock salt and place the oysters in their half shells atop the rock salt to stabilize them
12
Add 1 tablespoon of sauce per oyster
13
Sprinkle with the pancetta, Parmigianno, panko and drizzle with the olive oil
14
Bake until golden and bubbling, about 10 minutes