OYSTERS ROCKEFELLER WITH CREAMED SPINACH AND BREAD CRUMBS
MAKES 12 INGREDIENTS
12 fresh oysters on the half shell
1 lemon
CREAMED SPINACH
3 cups spinach
2 tbsp unsalted butter
1 shallot, finely chopped
1 garlic clove, minced
½ tsp freshly ground nutmeg
½ cup heavy cream
57g cream cheese, softened
1 lemon, zested
¼ cup grated Parmesan cheese
½ tsp kosher salt
Pinch of chili flakes
BREAD CRUMBS
1 tbsp olive oil
1 clove garlic, finely minced
½ cup panko bread crumbs Pinch of kosher salt
OPTIONAL
Rock salt or seaweed
To make creamed spinach, bring a large pot of salted water to a boil, then blanch spinach for about 30 seconds. Remove from water. Once cool enough to handle, drain as much water as possible from the spinach and set aside.
Heat a large high-walled skillet over medium heat. Add butter, then shallots and cook until soft and translucent, about 2 minutes. Add garlic, nutmeg and chili flakes, and stir to combine. Add heavy cream and cream cheese, stirring until melted and incorporated.
Let this mixture simmer for a moment to thicken the heavy cream, then add drained spinach back to the pan. Stir to incorporate, then add lemon zest and Parmesan cheese. Add lemon juice or salt as needed, then set aside.
To make bread crumbs, combine the ingredients in a small bowl and mix with your fingers to incorporate everything evenly. Set aside.
Preheat a grill to medium-high or preheat the oven to 232˚C. Place oysters on a small baking tray lined with seaweed or rock salt, or crumple aluminum foil lightly on top of a sheet tray and place the oysters on top so they don’t fall over.
Top each oyster with a heaped tablespoon of creamed spinach, followed by a generous spoonful of breadcrumbs.
Add to the hot grill or oven and cook until spinach is bubbly and breadcrumbs are golden brown and crispy, about 5 to 8 minutes. Serve with lemon wedges.