Lardons ·

Oysters Rockefeller with Bacon

by Camilo Velasquez

Serves 6

INGREDIENTS

  • 12 oysters cleaned and shucked 
  • 4-5 strips Smoky Paprika or Cracked Pepper bacon

For the topping

  • 1/2 cup (1 stick) butter - room temperature
  • 2 oz grated Parmesan cheese
  • 2 oz grated Asiago cheese
  • 8 leaves spinach
  • Salt & pepper to taste

RECIPE

  1. In a skillet, blanch the spinach in water until soft (1-2 minutes)
  2. Remove spinach from water, squeeze lightly to remove excess water, and chop until fine.
  3. In a bowl with a fork, combine butter, spinach, Parmesan, Asiago, salt and pepper until well incorporated and smooth.
  4. Fry bacon strips according to The Baconers' secret method. 
  5. Chop bacon into small 1/8" strips.
  6. Take the shucked oyster halves and place 1 tbsp of the topping on top of the raw oyster.
  7. Arrange oysters on a cookie sheet with a rack and broil until topping is fully melted and bubbling.
  8. Sprinkle bacon on top and broil another 30 seconds.
  9. Remove, let cool slightly and enjoy!

The oysters can also be cooked on a hot barbecue. If you are going this route, add the topping and the bacon and then grill until the topping is melted and bubbling.

MAKE THIS RECIPE WITH:

Cracked Pepper Strips or Smoky Paprika Strips

    Back to Recipes