Oysters Rockefeller

Ok, I admit it...I’ve been eating way too many oysters lately.  I really can’t get enough.  They are in season here in South Carolina and man are they flavorful {and not to mention, huge!}  Almost every happy hour spot we visit has our local oysters on the menu {and they are cheap -- most coming in at .50 cents a pop!} I love them steamed, fried, raw, and especially prepared as oysters rockefeller.  They are just such a tasty delight!  

There are so many variations to this recipe out there but I decided to just keep it simple and really let the oyster be the star.  If you need a tutorial on how to shuck oysters, click here.  It’s not that difficult if you have the correct technique.

Oysters Rockefeller

1 bag baby spinach

3 cloves garlic, minced

salt and pepper

2 tbsp EVOO, plus more for drizzling

24 oysters, shucked

2 oz asiago cheese, sliced thinly into 24 pieces

1/4 c. breadcrumbs

1. Preheat broiler.  Shuck each oyster and discard top shell.  Place oysters with bottom shell on a cookie sheet.
2. Place EVOO in a large skillet over medium high heat.  Saute garlic until fragrant.  Add spinach to the pan and cook until wilted.  Season with salt and pepper.
3. Prepare oysters by dividing spinach mixture on top of each oyster. Top with a slice of asiago cheese, breadcrumbs and a drizzle of EVOO.  Broil until breadcrumbs are browned and cheese is bubbly.  Serve in shells on a platter covered in rock salt for a lovely presentation.