Roasted Oysters Decadence

Name: Roasted Oysters Decadence
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams 3/4 cup coarsely chopped bacon (about; 2 Tbsps dry white wine; 1 teaspoons fresh or dried thyme leaves; 2 Tbsps lemon juice; 59 milliliters finely chopped onion; 118 milliliters finely chopped red bell pepper; 4 servings Salt and pepper; 1 jar (10 oz.; 1 cup) refrigerated shucked oysters or 2 cans (8 oz. each) whole oysters, drained, liquid reserved (see notes); 227 grams spinach leaves (2 qts. lightly packed), rinsed and drained; 59 milliliters shredded gruyère or Swiss cheese

For $1.34 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 204 calories, 8g of protein, and 16g of fat per serving. Head to the store and pick up bell pepper, onion, spinach leaves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned and crisp, 7 to 9 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove from heat and, with a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat; discard remainder. If making up to 4 hours ahead, wrap bacon in paper towels airtight and let stand at room temperature.

Ingredients you will need

Bacon

Wrap

Equipment you will use

Slotted Spoon

Paper Towels

Add bell pepper, onion, and thyme to frying pan with the tablespoon bacon fat. Stir over high heat until vegetables are limp, about 3 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Bacon Drippings

Onion

Thyme

Equipment you will use

Frying Pan

Add spinach and stir often until leaves are wilted and liquid is evaporated, about 5 minutes (if all the spinach doesn't fit at once, add half and stir until slightly wilted, then add remaining). Return bacon to pan, mix, and add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Spinach

Bacon

Equipment you will use

Frying Pan

Remove from heat.

Lift oysters from any remaining liquid and cut large ones into bite-size pieces; divide equally among four shallow ramekins (3/4 to 1 cup each).

Ingredients you will need

Oysters

Equipment you will use

Ramekin

Add liquid to other reserved for sauce. Spoon spinach mixture equally over oysters.

Ingredients you will need

Oysters

Spinach

Sauce

Wipe frying pan clean and add Oyster Glazing Sauce, lemon juice, and wine.

Ingredients you will need

Lemon Juice

Oysters

Sauce

Wine

Equipment you will use

Frying Pan

Whisk over high heat until bubbling, 2 to 3 minutes. Spoon mixture evenly over spinach and oysters to coat.

Ingredients you will need

Oysters

Spinach

Equipment you will use

Whisk

Sprinkle 1 to 2 tablespoons cheese over sauce in each ramekin. Set ramekins on a 12- by 15-inch baking sheet.

Ingredients you will need

Cheese

Sauce

Equipment you will use

Baking Sheet

Ramekin

Bake in a 450 regular or convection oven until tops are lightly browned and juices are bubbling, 7 to 10 minutes.

Equipment you will use

Oven

Oyster Glazing Sauce.

Ingredients you will need

Oysters

Sauce

Pour up to 1/2 cup reserved oyster liquid (see notes, preceding) into a 1- or 2-cup glass measure; add enough milk to make 1 cup total. Discard any remaining oyster liquid. In a 10- to 12-inch frying pan over high heat, stir 2 tablespoons butter or margarine and 1/4 cup minced onion until onion is pale gold, 2 to 3 minutes.

Ingredients you will need

Butter

Oysters

Onion

Milk

Equipment you will use

Frying Pan

Remove from heat and stir in 2 tablespoons all-purpose flour, 1 teaspoon dry mustard, and 1/4 teaspoon ground nutmeg. Return pan to high heat and stir until flour is pale gold, 1 to 2 minutes.

Ingredients you will need

All Purpose Flour