Recipe courtesy of Nadia G
Oysters G-feller
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 44
- Saturated Fat
- 21
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 181
- Sodium
- 581
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
Sauce:
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
Oysters:
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.