Baked Oysters “Leck-e-feller”

Baked Oysters “Leck-e-feller”

Served with tender spinach, boursin cheese, bacon & secret spices

  12 freshly shucked oysters
  2 strips bacon, diced
  ½ cup onion, minced
 1 stalk celery, minced
 1 clove garlic, minced
  2 cups spinach, fresh
 1 tablespoon sherry
 1 tablespoon cream
 1 teaspoon fresh oregano, minced
 1 teaspoon fresh parsley, minced
 1 teaspoon fresh thyme, plucked
 2 oz Boursin cheese
 2 oz mozzarella, shredded
 1 oz parmesan, shredded,
 ½ cup breadcrumbs
 Rock salt for serving
 Blender Bearnaise Sauce, recipe follows
Blender Bearnaise Sauce
 2 tablespoons white wine
 1 tablespoon red wine vinegar
  1 teaspoon shallot, minced
  2 teaspoon tarragon, chopped
 ¼ teaspoon pepper
 ½ cup butter, melted
 2 eggs yolks
 2 tablespoons lemon juice
  ½ teaspoon salt
 Pinch cayenne pepper

Main Directions
1

In a medium saute pan over medium heat saute bacon, onion, celery and garlic until caramelized. Add spinach and wilt slightly. Deglaze with sherry. Simmer briefly – 30 seconds - and then add cream, oregano, parsley and thyme. Remove from heat and cool 5 minutes. Fold in Boursin, mozzarella and parmesan cheese. Set aside.

Bearnaise Directions
2

Combine wine, vinegar, shallot, tarragon and pepper in a saute pan. Bring to boil over high heat and cook until liquid is reduced by ¾ – about 2-3 minutes. Place tarragon mixture, egg yolks, lemon juice, salt and cayenne in blender and pulse 5 seconds. Stream melted butter into mixture while blender is running until sauce is smooth.

Assembly Directions
3

To assemble place shucked raw oysters on a baking sheet. Add a spoonful of spinach mixture on top of each oyster and sprinkle with breadcrumbs. Place in 400-degree oven for 10 minutes until bubbly. Remove from oven and drizzle each baked oyster with Bearnaise Sauce. Transfer to serving platter with rock salt, not only to hold them in place but to retain the heat. Remove from oven and drizzle each baked oyster with Bearnaise Sauce. Transfer to serving platter with rock salt, not only to hold them in place but to retain the heat.

Ingredients

  12 freshly shucked oysters
  2 strips bacon, diced
  ½ cup onion, minced
 1 stalk celery, minced
 1 clove garlic, minced
  2 cups spinach, fresh
 1 tablespoon sherry
 1 tablespoon cream
 1 teaspoon fresh oregano, minced
 1 teaspoon fresh parsley, minced
 1 teaspoon fresh thyme, plucked
 2 oz Boursin cheese
 2 oz mozzarella, shredded
 1 oz parmesan, shredded,
 ½ cup breadcrumbs
 Rock salt for serving
 Blender Bearnaise Sauce, recipe follows
Blender Bearnaise Sauce
 2 tablespoons white wine
 1 tablespoon red wine vinegar
  1 teaspoon shallot, minced
  2 teaspoon tarragon, chopped
 ¼ teaspoon pepper
 ½ cup butter, melted
 2 eggs yolks
 2 tablespoons lemon juice
  ½ teaspoon salt
 Pinch cayenne pepper

Directions

Main Directions
1

In a medium saute pan over medium heat saute bacon, onion, celery and garlic until caramelized. Add spinach and wilt slightly. Deglaze with sherry. Simmer briefly – 30 seconds - and then add cream, oregano, parsley and thyme. Remove from heat and cool 5 minutes. Fold in Boursin, mozzarella and parmesan cheese. Set aside.

Bearnaise Directions
2

Combine wine, vinegar, shallot, tarragon and pepper in a saute pan. Bring to boil over high heat and cook until liquid is reduced by ¾ – about 2-3 minutes. Place tarragon mixture, egg yolks, lemon juice, salt and cayenne in blender and pulse 5 seconds. Stream melted butter into mixture while blender is running until sauce is smooth.

Assembly Directions
3

To assemble place shucked raw oysters on a baking sheet. Add a spoonful of spinach mixture on top of each oyster and sprinkle with breadcrumbs. Place in 400-degree oven for 10 minutes until bubbly. Remove from oven and drizzle each baked oyster with Bearnaise Sauce. Transfer to serving platter with rock salt, not only to hold them in place but to retain the heat. Remove from oven and drizzle each baked oyster with Bearnaise Sauce. Transfer to serving platter with rock salt, not only to hold them in place but to retain the heat.

Baked Oysters “Leck-e-feller”