Roasted Oysters Decadence

Roasted Oysters Decadence
Photo by James Carrier


  • 2 tablespoons dry white wine
  • 8 ounces spinach leaves (2 qts. lightly packed), rinsed and drained
  • 2 tablespoons lemon juice
  • Salt and pepper
  • ½ teaspoon fresh or dried thyme leaves
  • ½ cup finely chopped red bell pepper
  • ¼ to 1/2 cup shredded gruyère or Swiss cheese
  • + 4 more ingredients
    • ¼ cup finely chopped onion
    • 1 jar (10 oz.; 1 cup) refrigerated shucked oysters or 2 cans (8 oz. each) whole oysters, drained, liquid reserved (see notes)
    • ¾ cup coarsely chopped bacon (about 5 oz.)
    • Oyster Glazing Sauce (recipe follows)

1. In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned and crisp, 7 to 9 minutes. Remove from heat and, with a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat; discard remainder. If making up to 4 hours ahead, wrap bacon in p...

View full recipe at My Recipes


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