Ingredients

  • 20 large oysters
  • 1 (250 mL) diced onion
  • 1 cup (250 mL) diced fennel bulb
  • 16 slices bacon, finely diced
  • 4 cups (1 L) fresh baby spinach
  • 1 cup (250 mL) heavy cream (32% MF)
  • 3 tablespoons (45 mL) freshly grated parmesan cheese
  • Lemon

Preparation

Shuck oysters; place in a large pan with cream, and simmer gently for 1 to 2 minutes. In a separate pan, sauté onion, fennel and bacon; add spinach and cook until wilted. Return oysters to their shells. Spoon the vegetable mixture over them, dividing equally. Sprinkle with parmesan cheese and place in a 350°F (180°C) oven for 3 to 4 minutes. Place 5 oysters on each of 4 plates and serve with lemon wedges.

Makes 4 servings.