The true life food blog of a home cook, self-proclaimed foodie, vino obsessed, pump wearing diva; who shows her LOVE through her food.

Bacon and Spinach Grilled Oysters

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My husband has been under the impression he was allergic to shellfish and there is no doubt he is but not to ALL shellfish. Recently, my cousin happens to mention one of her children was also allergic but only to crustaceans and not to mollusks.  Not understanding the difference she explained crustaceans are shrimp, crab and lobster and mollusks are clams, mussels, oysters and scallops. Hot Dam I was excited because it then occurred to me that my Hubby eats clam chowder all the time.  This poor man has been watching friends and I devour oysters, wanting to try them, and this whole time he could! So of course while in Napa for my birthday, he finally got his wish and fell in love.  Maybe I would call it more of an addiction? He greatly prefers cooked oysters such as grilled or fried so these tasty treats have been popping up on our menu a lot lately.  Try serving these oysters with a sweeter white vino such as a Riesling or Chenin Blanc. Please try, enjoy and Cheers!

 

Ingredients:

2 dozen Fresh Oysters
6 slices Bacon – Cooked
4 Garlic Cloves – Finely Minced
2 sticks Butter
1 tsp. Smoked Paprika
1 cup Spinach- Chopped
1 tsp. Parsley
Pinch Salt
Garnish Grated Parmesan Cheese, Lemon wedges, Hot Sauce

 

Directions:

In a sautéed pan over medium heat, melt the 2 sticks of butter. Once melted add minced garlic, chopped spinach, salt, parsley and smoked paprika. Sautéed for 2-3 minutes, crumble the bacon and add to the butter mix.  Set aside.

Prepare the grill by heating to medium-high heat. Place oysters on the grill, close grill and cook for approximately 2-3 minutes (Note: the oysters will begin opening but not all the way).  Remove the oysters from the heat. Using an oyster knife carefully open the shells, keeping the cup side down (try to retain the oyster liquid).  Fill each oyster with the bacon spinach butter and place back on the grill for an additional 3-4 minutes.  Garnish with parmesan cheese and serve with hot sauce and lemon wedges. Prepare a grill for medium-high heat. Scrub oysters. Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells.Prepare a grill for medium-high heat. Scrub oysters. Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells.Prepare a grill for medium-high heat. Scrub oysters. Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells.

Tags: BBQ, Seafood

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