This is our favorite dish to make every New Year’s Eve. This decadent dish is so delicious, so filling and fit for a celebration.. even if that celebration is that it’s Tuesday and the sun is shining! Pairs well with a cozy night in or an intimate dinner party with the best of friends.
A special note: this recipe requires the filling to be prepared in advance to allow it to cool in the refrigerator so be sure to prep this earlier than you plan to enjoy.
Adapted from a recipe by Ask Chef Dennis.
Ingredients
24 Peconic Gold Oysters, shucked on the half shell
4 tablespoon butter
2 shallots, finely minced
4 cups baby spinach
2 tablespoons of your favorite white or sparkling wine (we love Sannino Vineyards Sauvignon Blanc or Sparkling Pointe Brut for this recipe!)
1 ½ cup heavy cream
Juice of one lemon
½ cup Parmesan cheese
Black pepper to taste
Panko breadcrumbs
In a large pan, melt the butter and add shallots. Cook shallots until butter begins to bubble.
Add in baby spinach gradually until all has been added and is wilted.
Add wine to the pan to deglaze and sizzle out.
Add heavy cream, lemon juice, and parmesan cheese. Allow mixture to come to a boil then reduce to a simmer. Simmer for 10 minutes.
Add mixture to a bowl and refrigerate for at least 30 minutes.
Add shucked oysters on the half shell to an oven safe dish (we love this oyster cast iron pan for this recipe).
Pre-heat oven to 400 degrees.
Remove mixture from the fridge.
Add one tablespoon of mixture to each oyster (be sure not to add TOO much topping; you want to be able to enjoy the oyster!).
Top each oyster wtih panko breadcrumbs.
Bake oysters for 20 minutes at 400 degrees then broil on high for 1-2 minutes to brown and crisp panko topping.
Remove from oven, allow to cool for 10 minutes and enjoy!