(POSTED: July 3, 2006)
6 Malpeque Oysters, shuck, retain bottom shell
1 Shallot, minced
1 Clove garlic, minced
2 Mushrooms, finely chopped
6 Strips of PC bacon, halved
24 Spinach leaves, washed, stems removed
90 ml (3 oz) cream (35%)
Salt & Pepper to taste
Slightly precook bacon. In heavy saucepan, gently sweat garlic, shallot, and
mushrooms in one TBSP. of butter. Add spinach leaves and cook until wilted.
Add heavy cream and season. Place the oyster back in the bottom shell. Top
with spinach mixture and lay bacon strips in an ‘X’ over the top of the shell.
Bake in preheated 180°C (350°F) oven for five minutes or until the bacon is
crisp. Serve immediately. Serves 1.