One Great Catch
FROM THE WATERS OF THE CHESAPEAKE TO YOUR TABLE
RECIPE BY RONNIE BURKLE | CATCH 54
12 fresh oysters (shucked and left on the half shell)
½ lb bacon, chopped
1 yellow onion (small), diced
8 oz fresh spinach
1 cup heavy whipping cream
2 Tbsp Parmesan cheese
 In a wide, large pan or pot, cook the chopped bacon on medium-high heat.
 Once the bacon begins to crisp up, add the chopped onion and cook until the onion is translucent, about 5 minutes.
 Add the fresh spinach and allow it to cook down for about 3 minutes, stirring occasionally.
 Add heavy cream and bring to a simmer. Cook for about 5-8 more minutes to allow the cream to thicken.
 Place the shucked oysters on the half shell on a baking pan.
 Top each oyster with the mixture. Sprinkle Parmesan cheese on top of each oyster evenly.
 Bake in a 375° oven for 12-15 minutes or until the cheese is golden brown.
Serve and enjoy.