A coastal classic reimagined for contemporary entertaining. Briny oysters meet a luxurious spinach-Parmesan cream and a dash of Pernod for depth, finished under a golden crust.
Ingredients
12 fresh oysters on the half shell
3 slices bacon, cooked until crisp
2 Tbsp butter
2 cloves garlic, minced
2 cups fresh spinach, chopped
¼ cup heavy cream
2 Tbsp Pernod or dry white wine (optional)
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
Pinch of nutmeg
Lemon wedges, for serving
Instructions
Preheat oven to 450°F. Melt butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and sauté until wilted, then stir in cream, Pernod (if using), Parmesan and nutmeg. Simmer gently until the mixture thickens. Cook bacon in a separate frying pan until crispy, then pat dry with a paper towel.
Place a half strip of bacon on top of each oyster, then spoon a small portion of the spinach mixture overtop. Sprinkle lightly with breadcrumbs. Bake 8-10 minutes, or until golden and bubbling.
Serve immediately on a tray lined with coarse salt, garnished with lemon wedges.
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