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
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20 fresh oysters
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3–4 cups beer or water
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8 slices bacon
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1½ pounds baby spinach
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1 clove minced garlic
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Pepper, to taste
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¾ cup heavy cream
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1 pound grated fontina cheese
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1 pound grated asiago cheese
Directions
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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.
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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.
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Spoon mixture over oysters, then crumble bacon on top put in the broiler until lightly brown.
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