Baked Oysters with Bacon and Spinach
These baked oysters are a lighter take on the traditional oysters Rockefeller. Todd Coleman
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Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.

Baked Oysters with Bacon and Spinach Baked Oysters with Bacon and Spinach
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
Yield: serves 4-6

Ingredients

  • 30 medium oysters, such bluepoint or Apalachicola
  • 2 lb. spinach
  • 3 oz. bacon, minced
  • 1 tbsp. extra-virgin olive oil
  • 2 leeks, white and light green parts only, minced
  • 2 cloves garlic, minced
  • 8 tbsp. unsalted butter, melted
  • 2 slices white bread, finely ground in food processor
  • 14 cup combined minced fresh flat-leaf parsley and chives
  • Freshly ground black pepper and nutmeg, to taste
  • Lemon wedges, for serving
  • Rock salt, for serving Kosher salt, to taste
  • Zest and juice of 1 lemon

Instructions

  1. Shuck the oysters, leaving them in the bottom shells. Transfer oysters in their shells to a baking sheet lined with rock salt, cover with plastic wrap, and refrigerate. Bring a large pot of salted water to a boil. Add spinach and cook, stirring, for 30 seconds. Drain spinach and transfer to a bowl of ice water; chill. Drain spinach, squeeze to dry, and finely chop; set aside.
  2. Arrange an oven rack 6″ from heating element and heat oven to broil. Combine bacon and oil in a 12‚″ skillet over medium heat. Cook, stirring occasionally, until bacon fat has rendered and bacon is not yet crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels. Add leeks and garlic to pan and cook, stirring occasionally, until soft, about 4 minutes. Transfer leek mixture to a medium bowl and stir in the reserved spinach and bacon, along with butter, bread crumbs, herbs, lemon zest and juice. Season with salt, pepper, and nutmeg and spoon about 1 tbsp. of the mixture over each oyster. Broil oysters until golden brown, about 5 minutes. Serve hot, with lemon wedges.

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