Ingredients
Equipment
Method
Instructions
- Start by rinsing the oysters under cold water to remove any grit. Using a shucking knife, carefully open each oyster, discarding the top shell while keeping the oyster in its bottom shell.
- In a skillet, heat the extra virgin olive oil over medium heat. Add the finely minced shallots and sauté until they are translucent, about 2-3 minutes. Then, add the fresh baby spinach in batches, stirring until wilted. This should take about 4-5 minutes.
- Once the spinach is wilted, remove the skillet from heat. In a mixing bowl, combine the sautéed spinach and shallots with the cream cheese, half & half cream, and grated Pecorino Romano cheese. Mix until smooth and well combined.
- Preheat your oven to 400°F (200°C). Place the opened oysters on a baking sheet. Spoon a generous amount of the creamy spinach mixture onto each oyster.
- Sprinkle the panko crumbs evenly over the filled oysters. This will create a delightful crunch when baked.
- Bake the oysters in the preheated oven for about 10-12 minutes, or until the topping is golden brown and the filling is heated through. Keep an eye on them to ensure they don’t overcook.
Notes
- For an extra flavor boost, add fresh herbs like parsley or dill.
- Minced garlic can enhance the sauté for more aroma.
- A touch of lemon zest brightens the dish.