Oven Roasted Apalachacola Oysters
16 oysters shucked, bottom muscle cut (so they will slide right out)
1 bulb Fennel, diced
1 ½ c. diced Applesmoked Bacon
1 Tbsp. Garlic, minced
2 cups Baby Spinach
¼ c. Pernod
¾ c. French Bread Crumbs
2 Tbsp. Parsley, chopped
1 Tbsp. fresh Thyme, picked and chopped
¼ cup Smoked Peccorino Regiano, grated
1 tsp. Paprika
2Tbsp. Salad Oil
Salt Pepper, to taste
Place a heavy bottomed sauté pan over medium high heat. Add the bacon, stirring constantly so it doesn’t stick. When the bacon is almost crisp (about 4 minutes), add the leeks and garlic, cooking until the leeks are soft. Add the spinach, toss in the pan, then add the Pernod (careful- it may flame). Toss the mixture together until the spinach is just wilted, season with the salt and pepper, set aside.
In a stainless steel mixing bowl, combine the bread crumbs, cheese, paprika, herbs and the salad oil. Reserve.
To serve, place the oysters on a baking sheet, and place in a 350’ oven till the sides just start to curl. Remove from the oven, place a heaping tablespoon of the spinach mix on each, then top with the bread crumb mixture. Place back into the oven, and bake until bread crumbs are slightly toasted. Serve on warm scented rock salt.
Enjoy
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