baker city, oregon (our now home) is definitely closer to the west coast than bozeman, montana (our before here home), but let's be honest...do we really get to the coast as often as we'd like...no we do not. therefore, it's a good thing our friend let us in on some valuable info: a guy known around here as, "seafood willie." willie makes the drive from the coast to baker city almost on a weekly basis and always delivers some of the best and freshest oysters i've eaten. i will happily slurp these salty and tender little sea creatures out of their shells whenever i get the chance. thanks willie!!
recipe: serves 2 for dinner; 4 as an appetizer
- 16 fresh-shucked oysters, small-med size
- 4-5 slices thick, peppered bacon (cook ahead and crumble)
- 2-3 c fresh spinach
- red onion, diced
- fresh garlic, minced
- fresh dill, chopped
- pecorino-romano, shredded
- splash of dry white wine (use a wine you'd actually drink & then drink w/ the meal)
- fresh lemon juice
- evoo
- pat of salted amish butter (any butter really, i just happen to love salted amish butter)
- s&p
so hopefully you have the most amazing and wonderful husband like me who will do all the shucking while you prep the spinach and bacon filling.
while your hubby is shucking away, star by sautéing red onion and garlic in a little evoo and a pat of butter until translucent and fragrant. add in the spinach and wilt, and then add in the dry white wine. season w/ salt and fresh cracked pepper, and then add the bacon and fresh dill to the spinach mixture, and stir to combine.
once you have all the oysters shucked, lay them on a rimmed cookie sheet and start assembling. top each oyster w/ a sprinkling of cheese, and then add the spinach and bacon mixture on top. bake the oysters for approximately 10 minutes on the bottom rack in a preheated oven @ 475 degrees - you do not want to overcook these little gems!! top w/ more fresh fill and a good squirt of fresh lemon juice and dive in.
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