Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

oysters rock your fella

TheBadVegan avatar
Recipe by
Cindy Taffel
@TheBadVegan
Pompano Beach, FL

When your multiple award winning contest cook sister comes to dinner, the cold sweat that creeps up your neck can be debilitating. So imagine my euphoria when The Bacon Babe sat down at my table, slurped down this relatively easy to make appetizer and said it was the best bite she'd ever put in her mouth! From that moment on this became my go-to dish whenever I have company. And it's never failed to impress.

yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For oysters rock your fella

  • 12
    oysters, fresh
  • 4 c
    kosher salt (a little more or less depending on the size of your sheet pan)
  • 2 slice
    bacon, thick cut
  • 1 c
    spinach, fresh
  • 1/4 c
    shallots, diced
  • 1 c
    sauvignon blanc
  • 2 Tbsp
    lemon juice, fresh
  • 2 Tbsp
    heavy cream
  • 3/4 c
    cold butter, unsalted
  • 1 tsp
    hot sauce
  • 1 Tbsp
    parsley, freshly chopped
  • 1 Tbsp
    parmesan cheese, grated
  • salt and white pepper to taste

How To Make oysters rock your fella

  • 1
    Place a fine mesh strainer over a wide mouth bowl. Shuck the oysters over the bowl and drain all of the oyster liqueur into it, catching any stray sand or shell in the strainer.
  • 2
    Pour the kosher salt into a sheet pan and nestle the oysters down into the salt.
  • 3
    Cook the bacon in a skillet set over medium heat until it’s almost crisp, then transfer to a paper towel lined plate. When it’s cool enough to touch, dice the bacon and set it aside.
  • 4
    Roughly chop the spinach and sauté in the rendered bacon fat until it’s wilted and all the water has evaporated.
  • 5
    Combine the shallots, Sauvignon Blanc, and lemon juice in a saucepan over high heat and reduce by half.
  • 6
    Add the heavy cream and bring to a slow boil. Reduce the heat to low and add the butter, a little bit at a time, whisking constantly. Don’t add more butter until what you’ve already added is thoroughly combined. Continue whisking until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the hot sauce, parsley, spinach, crumbled bacon and the reserved oyster liqueur. Salt and pepper to taste.
  • 7
    Evenly distribute the sauce onto the oysters and top with the Parmesan cheese. Place under the broiler for 5 minutes, or until the Parmesan cheese starts to brown.
  • 8
    Serve immediately with a loaf of crusty bread, a lemon wedge and a glass of Sauvignon Blanc.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT