Oysters Rockefeller
Put locally raised oysters to good use with this recipe, a favorite of Todd Balance’s of Sticky Bottom Oyster Company, a member of Cape Hatteras Electric Cooperative
Ingredients
-
20 fresh oysters
-
3–4 cups beer or water
-
8 slices bacon
-
1½ pounds baby spinach
-
1 clove minced garlic
-
Pepper, to taste
-
¾ cup heavy cream
-
1 pound grated fontina cheese
-
1 pound grated asiago cheese
Directions
-
Clean oysters in cold water. Place oysters in a steaming basket or colander and place in a stockpot filled with beer (or substitute water) to about 2 inches below basket. Bring liquid to a boil, cover and steam until they pop open. Remove top shell and let cool. Put the oysters side-by-side on a foil-lined baking sheet.
-
Brown the bacon, keeping the grease. Sauté the baby spinach in the leftover bacon grease, adding garlic and fresh-cracked black pepper. Add heavy cream, fontina cheese and asiago to the baby spinach until mixture is thick.
-
Spoon mixture over oysters, then crumble bacon on top put in the broiler until lightly brown.
