Grilled Oysters Rockefeller with Bacon

• Meat

  • 3 slices Bacon, crisp and finely chopped cooked

• Seafood

  • 1 Lemon, juice evenly squeezed over oysters, small
  • 12 Oysters, small

• Produce

  • 5 cloves Garlic
  • 1/2 cup Parsley
  • 1 Shallot
  • 1 cup Spinach
  • 1/3 cup Tomato

• Baking & Spices

  • 1 Kosher salt and ground black pepper

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 3/4 stick Butter
  • 1 cup Parmesan cheese

Found on thebaldgourmet.com

Description

Ingredients

• 1 dozen small oysters in the shell
• ¾ stick butter
• 1 cup finely chopped spinach
• ½ cup finely chopped parsley (mixed with spinach)
• 5 cloves garlic, finely chopped
• 1 shallot, finely chopped
• ⅓ cup finely diced tomato
• 3 slices bacon, cooked crisp and finely chopped
• 1 cup panko breadcrumbs
• 1 small lemon, juice evenly squeezed over oysters
• 1 cup shredded Parmesan cheese
• Kosher salt and ground black pepper to taste

Directions

• Place oysters, whole in shell, on a hot grill and cook for about 5 minutes, until shells begin to bubble and steam and slightly pop open.
• Wearing gloves (to insulate hands), remove an oyster shell from grill, and while holding in gloved hand, place shucking blade into crack opening and twist to open the shell. Pull open shell, and run blade on top of connecting muscle to release oyster from the top half of shell. Reserve as much of the internal juices as you can, and place half shell on a baking tray. Discard top half of shell. Repeat with remaining oysters.
• Top the oysters with a pad of butter (1/12th of the butter) and season with salt and pepper.
• Add garlic and shallot, bacon, spinach and parsley, tomato, Parmesan, lemon juice, and panko.
• Place under a broiler on center rack of oven and broil until cheese is melted and breadcrumbs are toasted, about 6-8 minutes.
• Serve hot. Enjoy!