Here is a great way to serve any leftover oysters you may have – Recipe!!

• November
• 19

6:46 am Daily Log

This recipe is from my wife…she’s so nice:
 
Take some good large oysters.  Of course you must use local oysters, right out of Bull’s Bay.  Steam them until they just pop open.  My wife usually uses a roasting pan with a little water at the bottom, and piles the oysters on the tray, then broils them until they pop open.  You can also do it outside or on the stove in a large pot.  After they’ve popped open, remove one of the shells, so that now you have a bunch of oysters on the half shell.Then saute some bacon until crisp.  Drain most of the grease from the pan, and saute about half of a large onion, diced, in the remaining grease.  Add some fresh spinach and saute until that wilts pretty well.  Add the juice of one lemon, and a splash of white wine, salt and pepper. Simmer until the white wine has mostly cooked off.  Add about 1/2 block (4 oz.) of cream cheese and stir around until the cheese has melted.  Sometimes she also makes these without cream cheese.  If you want to do that, just proceed to the next step.  Put a spoonful of the spinach mixture on top of each oyster, and top with some breadcrumbs (optional) and grated Parmesan cheese.  Broil until the cheese is bubbly or browned.  The shells will be really hot.  This is a great appetizer that we make a lot in the winter.  It’s great for entertaining, and sometimes we have it with a salad and garlic bread and make that our whole dinner.