Oysters with Spinach & Bacon Fondue from Siesta Key Summer House Steak & Seafood | Suncoast View

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Oysters with spinach and bacon fondue

Recipe by Chef Evan Gastman

Siesta Key Summer House Steak and Seafood

Makes 18 Oysters

8 tablespoons butter, 1 stick Divided

4 minced shallots

4 cloves minced garlic 

1 cup diced Applewood bacon, sliced into lardons 

1 teaspoon kosher salt 

2 tablespoons all-purpose flour 

1/4 cup anise-flavored liqueur, such as Sambuca or Pernod 

1/2 cup heavy cream 

2 cups baby spinach, chopped 

1/2 teaspoon freshly ground nutmeg 

1 teaspoon fresh ground black pepper 

1/2 teaspoon red pepper flakes, optional 

3/4 cup seasoned breadcrumbs 

18 large oysters, shells scrubbed and rinsed, opened

2 cups rock salt, for serving only 

1/2 cup grated Parmesan 

1/2 cup grated Gouda  


Combine 4 tablespoons of the butter, the shallots, garlic, bacon and salt in a large saute pan over medium-high heat. Saute until the shallots are translucent and the bacon is crispy, 6 to 8 minutes. Add the flour and mix well to make a roux. Cook stirring frequently, 4 to 5 minutes. Deglaze the roux with the liqueur; carefully return the pan to the burner and let the liqueur flame. Add the cream and stir to incorporate. Bring the mixture to a boil, then reduce heat. Stir in the baby spinach, nutmeg, black pepper, and red pepper flakes. Cook until the spinach has softened and released its liquid. Over medium heat, cook the mixture down to a fondue-like thickness, 6 to 8 minutes. Remove from the heat, cool and set to the side. Melt the remaining 4 tablespoons butter in a small sauté pan. When melted, remove from the heat and incorporate the breadcrumbs. Place the cleaned oysters on to a cutting board with a cloth towel folded using an oyster knife carefully insert in between to two shells towards the back of the oyster. Moving the knife side to side slowly opening up the shells. Once the top shell has been removed, discard it; then use the knife to scrape under the bottom of the oyster to separate it from the bottom shell, leaving the oyster "on the half shell."

Spread the rock salt evenly on a baking sheet. Set the oysters, shell down, on the rock salt, pressing the shells into the salt. Spoon some of the baby spinach bacon fondue on top of each oyster; then sprinkle with the Parmesan, gouda and, lastly, the buttered breadcrumbs. Broil until the oysters are bubbly and the breadcrumbs toasted, 4 to 5 minutes. Serve immediately with lemon.