Recipe by: Lou Rice
Category: hors d'oeuvre
Prep time: 30 minutesServings: 8
Ingredients16 fresh oysters2 cupsfresh spinach (leaves only, chopped)1/4 cupgrated Parmesan cheese2 tablespoonsbutter1/2 cupminced mushrooms1/4 cupflour3/4 cuphot milk1 teaspoonDijon mustard1 tablespoonsour cream5 slices bacon, cooked and crumbled3 tablespoonsParmesan cheese (for sprinkling)to tastesalt and pepperto tastegrated nutmegfor garnishfreshly chopped parsley
Preheat oven to 350 degrees F. Brush oyster shells under cold running water. Open shells, remove oysters and set aside. Wash and thoroughly dry the inside of deeper half of the shells. Set aside.
Melt butter over low heat. Add in mushrooms and cook until tender. Stir in flour; pour in milk, a little at a time, stirring. Mix while thickening. Add in the Dijon mustard and sour cream. Add in the spinach and the parmesan cheese Salt, pepper and add nutmeg, to taste. Set aside.
Place an oyster into each shell. Top each oyster with 1 tablespoon of the spinach/mushroom white sauce. Top the sauce with bacon crumbles. Sprinkle with grated Parmesan cheese. Bake in oven until golden brown. Serve immediately, garnish with freshly chopped parsley.