9. Bacon Oysters Rockefeller!

Fresh buttery oysters, creamed spinach beautifully seasoned with crispy bacon.

Ingredients Scroll down for recipe

• Fresh Oysters On The Half Shell
• Applewood Smoked Bacon
• McCormick Italian Herb Panko Bread Crumbs
• Thawed Out Frozen Spinach
• Heavy Cream
• Butter
• Morton Iodized Table Salt
• McCormick Ground Black Pepper
• Pompeian Robust Extra Virgin Olive Oil
• Brie Cheese
• McCormick Minced Garlic
• Clam Juice
• Lemon Juice

Directions

1. Heat a pan on medium high heat and add some lots of butter, pour in some clam juice and lemon juice. Remove your oysters from the half shell and toss in your pan, season with salt and pepper and heat occasionally turning for about 4 minutes. Take out your oysters and set aside.
2. Heat another pan on medium high heat and add a little oil. Cook your bacon on both sides for about 6 minutes and nice and crisp, place on paper towels to soak up the excess oil.
3. Heat a pot on medium high heat and add lots of butter and minced garlic. Cook your garlic for about 2 minutes then add your spinach, pour in some heavy cream, add a good amount of brie cheese, pour in some bread crumbs, season with salt and pepper and cook while turning for about 6 minutes. 
4. Place your oysters back in the half shells, spoon on some cream spinach, top with pieces of crisp bacon, serve and enjoy!

Photograph by Erik Anestad "Virginia Beach Catch 31 Restaurant Oysters" Licensed under CC BY 2.0

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