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.
1Place 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.
2Pour the kosher salt into a sheet pan and nestle the oysters down into the salt.
3Cook 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.
4Roughly chop the spinach and sauté in the rendered bacon fat until it’s wilted and all the water has evaporated.
5Combine the shallots, Sauvignon Blanc, and lemon juice in a saucepan over high heat and reduce by half.
6Add 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.
7Evenly 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.
8Serve immediately with a loaf of crusty bread, a lemon wedge and a glass of Sauvignon Blanc.