Makes 12 oysters

INGREDIENTS

• 1 dozen fresh Island Creek Oysters
• 2 tbsp unsalted butter, plus 1/4 cup for bread crumbs
• 2 tsp shallots, finely chopped
• 1 tsp garlic, finely chopped
• 1 cup fresh spinach, chopped
• 1/4 cup heavy cream
• 1 tsp fresh parsley, finely chopped
• 1 tsp fresh chives, finely chopped
• 2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/4 cup bacon, cooked and chopped

PROCESS

Melt 2 tbsp butter on low heat in medium saucepan. Add shallots and garlic and saute until soft, but not brown. Add spinach and cook until wilted. Add heavy cream, parsley, chives, salt and pepper, and stir. Simmer on low heat until slightly thickened, about 8-10 minutes. While simmering, preheat oven to 350 degrees. Shuck oysters and lay on a baking sheet, making sure to keep as much oyster liquor in the oysters as possible. Use aluminum foil to keep the oysters from falling over, if necessary. Spoon spinach and cream mixture over each oyster. Melt remaining butter in saucepan and add panko until fully combined. Top oysters with bacon bits and buttered panko and bake for 10-15 minutes, or until the bread crumbs have turned golden brown.