Baked Oysters

One Great Catch

FROM THE WATERS OF THE CHESAPEAKE TO YOUR TABLE
RECIPE BY RONNIE BURKLE | CATCH 54

INGREDIENTS
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

DIRECTIONS
[1] In a wide, large pan or pot, cook the chopped bacon on medium-high heat. 

[2] Once the bacon begins to crisp up, add the chopped onion and cook until the onion is translucent, about 5 minutes. 

[3] Add the fresh spinach and allow it to cook down for about 3 minutes, stirring occasionally. 

[4] Add heavy cream and bring to a simmer. Cook for about 5-8 more minutes to allow the cream to thicken. 

[5] Place the shucked oysters on the half shell on a baking pan. 

[6] Top each oyster with the mixture. Sprinkle Parmesan cheese on top of each oyster evenly. 

[7] Bake in a 375° oven for 12-15 minutes or until the cheese is golden brown. 

Serve and enjoy.