Golden Gate Oysters – Baked Oysters on a bed of Spinach, Bacon, Fennel and Stout Cream
Oysters topped with a Spinach | Bacon | Fennel | Stout Cream Sauce and baked, in the car, or at home in your oven.
| Servings | Prep Time |
| 6serving | 20minute |
| Cook Time |
| 10minute |
|
|
Ingredients
- 3strips bacon, smoked, thick cut,cut into lardons
- 2tablespoon shallotspeeled and diced
- 1/4cup fennel bulb,white bulb, stem removed, diced
- 1bunch spinach,preferably organic, washed, stems removed
- 2tablespoon cream, heavy or whippingpreferably organic and not ultra pasteurized
- 1tablespoon Stout,such as Irish Dry Stout or English Stout
- 6each oysters, fresh,from Hog Island Oyster Co. or other fresh local variety
- salt, seato taste
- peppercorns, black, freshly cracked
Instructions
Spinach | Bacon | Fennel | Stout Cream Sauce Directions:
- In a sauté pan over low heat, add bacon and render the fat, stirring occasionally for 8 minutes. Once the bacon is crispy, remove it from the pan setting aside in a bowl. In the remaining melted fat, add shallots and fennel, cooking for 10 minutes on low heat. Add the chopped spinach, cream, and Stout to the pan, mixing to wilt the spinach, about 2 minutes. Remove pan from heat and season with salt and pepper to taste. Let the mixture cool.
- To shuck the oysters, take a dish towel and hold an oyster in your hand, with the bowl of the oyster in your palm. Taking an oyster knife, slip the tip between the shells just in front of the hinge. Twist the blade to open the shell wider. Slide the edge of the knife forward to cut the muscle that holds the two shells together. Be careful not to bring shell debris into the oyster. This may take some practice. Cut the oyster meat from the shell and place it into a bowl. Repeat with remaining oysters. Learn how to shuck an oyster with this video
- Fill the oyster shell with a tablespoon of the spinach mixture, placing one oyster on top. Repeat with remaining oysters. Refrigerate until ready to cook. This can be made 12 hours in advance.
Oyster Cooking Directions:
- Line the inside of the RoadPro 12-Volt Portable Stove, Black
with aluminum foil. Take a second piece of aluminum foil and crinkle it up, keeping it in a rectangle shape. Place this piece on top of the lining. Take each stuffed shell and set firmly onto the crinkled foil, pressing down to keep each shell level. Close the oven and lock the lid. Plug into the cigarette lighter and cook for 25 minutes. The smell of the oysters will just start to escape the box when they are done.
- In a conventional oven, roast at 400°F | 204°C for 8 minutes. Serve hot.
with aluminum foil. Take a second piece of aluminum foil and crinkle it up, keeping it in a rectangle shape. Place this piece on top of the lining. Take each stuffed shell and set firmly onto the crinkled foil, pressing down to keep each shell level. Close the oven and lock the lid. Plug into the cigarette lighter and cook for 25 minutes. The smell of the oysters will just start to escape the box when they are done.
Recipe Notes
More Oyster Recipes:
Fresh Oysters with 'Iced' Oatmeal Stout Mignonette Sauce
Golden Gate Oysters - Baked Oysters on a bed of Spinach | Bacon | Fennel | Stout Cream Sauce
Oysters | Stout | Blue Cheese
Oysters with Yellow Thai Racer
Vinnie enjoying some car roasted Beer Cuisine!