Laurie Figone's spinoff of classic Oysters Rockefeller rocks with what she describes as "bacony, creamy deliciousness." Fresh oysters are the key.
Author of "Cooking with Laurie Figone"
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2 cups finely chopped fresh spinach
1 tbsp. grated sweet onion
4 slices bacon, cooked crisp and diced
1/4 cup mayonnaise
1/4 cup finely grated Parmesan cheese
2 tsp. fresh Meyer lemon juice
1 to 2 dashes hot sauce
12 fresh oysters on the half shell
Melt butter in a sauté pan over medium heat. Add spinach and onion. Cook, stirring, until spinach has wilted and any liquid has cooked out. Remove from heat. Transfer to a small bowl and cool to room temperature. Stir in bacon, mayonnaise, cheese, lemon juice and hot sauce. Preheat oven to 350 degrees. Sprinkle a thin layer of rock salt on a large, shallow baking sheet. Arrange oysters over salt. Top oysters with spinach mixture, dividing evenly. Bake 15 minutes or until oysters are cooked through.