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25 Servings

  • ½ cup Pancetta, small diced
  • ½ tablespoon olive oil
  • ½ tablespoon minced garlic
  • 3 cups heavy cream
  • 3-4 tablespoons roux (equal parts flour and butter)
  • 4 cups raw spinach, blanched and chopped
  • ½ cup Parmesan cheese
  • Juice of 1 lemon
  • Salt and pepper
  • 2 cups Panko bread crumbs, toasted
  • Zest of 2 lemons
  • ½ bunch chives, chopped
  • 50 single select fresh oysters
  1. In a medium pot, sauté diced pancetta with olive oil over medium heat until fat is rendered and pancetta is brown and crispy, 5-8 minutes.
  2. Drain fat from pancetta reserving ½ ounce. In the same pan, add garlic with reserved pancetta drippings and sauté, 1-2 minutes.
  3. Add heavy cream and pancetta and simmer 15-20 minutes.
  4. Add roux to thicken. To finish, add spinach, Parmesan, and lemon juice and stir to combine.
  5. Season with salt and pepper.
  6. In separate bowl, mix breadcrumbs, lemon zest, and chives.
  7. Open single oysters and lay on sheet pan.
  8. It is okay to pour off some liquid but leave some so oysters do not dry out during cooking.
  9. Top each oyster with 1 tablespoon of spinach mix and sprinkle breadcrumbs mixture over each.
  10. Roast at 450 degrees or grill (with shut lid) until mix begins to bubble. Serve.
  • from Chef Todd Mazurek of Salthouse Catering, Charleston, SC

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