Another oyster preparation!
Gimme some ERSTERS!
Mr. Hawthorne shucked some plump, salty, crab slough oysters.
Then I started on the toppings.
Maybe 8 small white pearl onions, peeled and sliced.
That's what I had on hand and wanted to use up.
If you want a yellow, white, or red onion,
simply substitute.
That's what I had on hand and wanted to use up.
If you want a yellow, white, or red onion,
simply substitute.
About 4 ounces chopped spinach.
I sautéed 1 1/2 strips of diced bacon until crisp.
Then, I added in the pearl onions and chopped spinach.
Wilt the spinach and add some cream to cover.
Heat through.
Kosher salt and freshly ground pepper and freshly grated nutmeg.
Top the oysters with the spinach mixture.
Grind some Gruyère cheese over top.
Sprinkle on Panko breadcrumbs.
I placed a small pat of buttah on each oyster.
Give each oyster a drop or two of Tabasco.
Under a 450° broiler
until cheese melts and it's golden brown.
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