Name: Oysters G-feller
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 cup heavy cream; 1/3 cup finely grated Parmigianno; 1/8 teaspoon freshly grated nutmeg; 1/2 teaspoon sea salt; Freshly cracked pepper; 1 cup baby spinach, julienned; 1/2 cup finely diced pancetta; 1 cup rock salt; 1 dozen Malpeque oysters, shucked; 1/2 cup finely grated Parmigianno; 1/2 cup panko; 2 tablespoons extra-virgin olive oil

Directions

For the sauce: Heat a pan over medium heat and melt the butter. Add the garlic and fry until golden, about 1 minute. Add the cream, and then turn the heat down to medium-low. Keep stirring until the cream begins to steam; do not let boil. Add the Parmigianno, nutmeg, salt and some pepper, and stir until the cheese is melted and the sauce is thick; do not let boil. Add the spinach and stir until wilted. Remove from the heat.
For the oysters: Preheat the oven to 450 degrees F. Heat a pan over medium-high heat. Add the pancetta and render until crispy. 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. Add 1 tablespoon of sauce per oyster. Sprinkle with the pancetta, Parmigianno, panko and drizzle with the olive oil. Bake until golden and bubbling, about 10 minutes.

Oysters G-feller

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