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.
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