Served on the half shell, these luscious oysters are topped with butter, Parmesan and bread crumbs and baked until golden. A big thanks to our friends at ABC’s The Chew for this delicious recipe.
For more recipes and crafts, visit TheChew.com and tune in WEEKDAYS 1e|12c|p on ABC.
30 to 60 min
16 large oysters (shucked and chilled in half shell)
3 tablespoons butter
1 small onion (finely chopped)
1 garlic clove (minced)
4 cups fresh spinach
2 teaspoons anise flavored liquor (optional)
½ cup panko bread crumbs
⅓ cup grated parmesan cheese
hot sauce (to taste)
freshly cracked black pepper
rock salt (to line baking sheet)
- Preheat oven to 400 F. Melt butter in a saute pan over medium. Add the onions and season with salt. Cook for 2 to 3 minutes or until translucent. Add the garlic and cook until fragrant.
- Add the spinach and toss to combine with onions. Drizzle the anise liquor over spinach and cook until wilted.
- Remove pan from heat and stir in bread crumbs, cheese and hot sauce. Adjust seasoning to taste.
- Place a heaping tablespoon of spinach mixture on top of each oyster and arrange on a baking sheet lined with rock salt. Bake for 6 to 8 minutes or until light golden on top. Serve warm with a glass of cold champagne.