Oysters Zott
| Makes: | Active Time: | Total Time: |
|---|---|---|
| 2 dozen oysters | 10 min | 30 min |
Ingredients
- 5 tablespoons (2.5 ounces) unsalted butter (70g)
- 1 large clove garlic, minced
- 5 ounces fresh spinach, roughly chopped (140g)
- ½ cup roughly chopped Italian parsley (25g)
- Kosher salt and freshly ground black pepper
- 2 tablespoons panko breadcrumbs (12g), plus extra for topping
- ¼ cup freshly grated parmesan (30g)
- Zest from one lemon, plus 1 tablespoon (15g) of juice
- Rock salt
- 2 dozen East Coast oysters, like Fanny Bay, shucked and on the half shell
- Lemon wedges and hot sauce, for serving
Assembly
- Melt the butter in a large skillet over medium heat.
- Add the garlic and cook for one minute.
- Add the spinach and parsley and continue cooking over medium heat, stirring occasionally, until the spinach wilts, about 3 minutes.
- Season with salt and pepper, remove from heat, and let cool for 10 minutes.
- Stir in the panko, parmesan, lemon zest, and juice. Taste and add more salt, if needed.
- Heat the oven to 425°F.
- Spread a thick layer of rock salt in the bottom of a rimmed baking dish. Nestle the oysters into the salt to steady them.
- Top each oyster with 1 heaping teaspoon of the spinach mixture, then sprinkle more panko on top.
- Bake for 10-12 minutes, until golden brown and the juices bubble up. Serve with lemon wedges and hot sauce.
Now, let's begin,
shall we?
shall we?