Oysters Riverfront

Try this variation on oysters Rockefeller using locally grown onions and spinach and a bit of a kick from pepper jack cheese. Make the cream sauce the day before for easy assembly when ready to serve. Photo by Cole LoCurto.

Makes 3 dozen

Ingredients

3 dozen fresh oysters, shucked

1 cup pork belly or thick cut bacon, diced small

½ cup Vidalia onion, diced small

10 ounces fresh spinach, torn into small pieces

1 quart heavy cream

2 cups shredded pepper jack cheese

2 cups panko breadcrumbs

Instructions

In a large pan over medium heat, sweat pork belly and onions until tender, about 10 minutes. Stir in spinach and cook a few more minutes until the leaves are wilted. Add heavy cream and bring to simmer, stirring occasionally. Add cheese, stirring often. When melted, reduce liquid by half. Cool mixture.

Preheat oven to 425°. Place oysters in shells on baking sheet. Spoon 1 ounce cream mixture on each oyster. Sprinkle panko breadcrumbs on top. Roast in oven for 5 minutes, then broil for 2 minutes to brown the breadcrumbs. Serve while warm.