oysters rock your fella

How To Make oysters rock your fella

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