Smoked Oysters Rockefeller will do the trick at your next dinner. With very little effort you can have a fancy little appetizer everyone will rave about.
20 oysters on the half shell
5 slices of thick-cut bacon, chopped
3 tbsp. butter
11 oz fresh spinach
1 small shallot, finely chopped
3 cloves of garlic
2 oz white wine
4 tbsp. heavy whipping cream
6 oz shredded gruyere cheese
6 oz shredded parmesan cheese
2 tbsp. butter
Zest of 1 lemon
Cut bacon into small pieces. Cook until crispy.
On a cutting board, chop spinach into pieces.
Melt 3 tablespoons of butter in a pan. Add shallots and garlic, cook for a minute.
Add the chopped spinach, white wine, heavy whipping cream, cook for 2-3 minutes (just enough to thicken and heat cream).
Add half of the bacon pieces to spinach mixture, stir to combine all ingredients. Remove pan from heat.
In a small bowl, melt 2 tbsp. butter in microwave. Add panko crumbs, parsley and stir.
On a cookie sheet, place the oysters.
Top the oysters with the spinach mixture, parmesan and gruyere. Top the cheese with panko and butter mixture.
Place the oysters on the Pit Barrel®, 10-15 minutes or until the breadcrumbs turn golden brown.
In a serving dish, pour rock salt on base of the dish so it covers the serving dish.
Place the cooked oysters on the salted serving dish. Serve with lemon wedges.