This recipe is one that was created originally for John D. Rockefeller, and there have been plenty of variations, but this a simple and delicious version. I like to cook them in the broiler or on the grill.

INGREDIENTS
12 Oysters, fresh shucked and put back into the half shell with their liquor (the liquid surrounding the oyster)
2 Tbsp green onion
2 cloves freshly grated garlic
2 Tsp melted butter
1 cup fresh spinach, steamed until soft, about 2 minutes, then chopped coarsely and set aside
¼ cup heavy cream
3 Tbsp fresh grated parmesan cheese
1 Tsp Texas Gourmet’s Sidewinder Searing Spice

PREPARATION
In a zip locking baggie, mix ½ cup of bread crumbs, 2 tablespoons of fresh parmesan cheese, 2 tablespoons of extra virgin olive oil.

Preheat oven or your gas or charcoal grill to 475 degrees

Arrange the oysters in the shell carefully in a foil baking dish for indoors or directly on the grill outdoors. Be sure and have a good pair of tongs and some high heat mitts to handle the oyster trays as well.

Sauté the green onion in the butter over medium high heat for 2 to 3 minutes, then add the garlic and continue until both are softened. Add the heavy cream and continue stirring. Now add the parmesan cheese, and season with salt and pepper and a dash of Texas Gourmet’s Sidewinder Searing Spice, stir for a couple more minutes and then add the spinach and stir well for 2 more minutes, then remove from the heat.

Spoon a heaping tablespoon of the mixture over each oyster, then after all have been filled, sprinkle each with a teaspoon or two of the breadcrumb mixture. Place the oysters filled in a 475-degree oven for 3 to 4 minutes or until the oysters are beautifully golden and curling up a bit. Remove from the heat and serve in the shell with garlic bread and fresh lemons.

Bon Appétit!

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