Smoked Oysters Rockefeller

By: Christine @C.R.A.V.I.N.G.S

A modern take on a classic recipe with spinach, parsley, crème fraiche, Calabrian chilis, pancetta, and champagne!

Prep Time: 
Cook Time: 

12 Reese Specialty Foods Large Smoked Oysters
4 oz. pancetta, chopped
1 Tbsp. unsalted butter
1 small shallot, diced
2 garlic cloves, minced
1 tsp. chopped Calabrian chilis
2 Tbsp. Champagne*
2 cups spinach leaves, lightly packed
1 ½ Tbsp. flat-leafed parsley, chopped
2 Tbsp. crème fraiche
Fresh ground pepper**
1/3 cup Grana Padano, grated
½ cup breadcrumbs
2 tsp. DaVinci olive oil

*This could absolutely be substituted with dry white wine.
**A note about salt. The cheese and pancetta lent enough salt to the recipe but taste as you go and use your own discretion.

Serving Suggestions:
Lemon wedges
Hot sauce
Fresh chopped parsley

1. Place oysters in a mesh sieve over a bowl. Set aside in the fridge to drain while prepping the topping.
2. Preheat oven to 450°F.
3. In a medium pan, cook pancetta until crispy. Set aside on a plate lined with a paper towel.
4. Drain the pancetta grease form the pan, add butter and shallot and sauté for about 3-5 minutes, until tender.
5. Add in garlic, Calabrian chilis and cook another minute more.
6. Deglaze the pan with champagne and add in spinach and parsley and cook another 3-5 minutes.
7. Turn off the heat and stir in crème fraiche, ½ of the pancetta and season with black pepper.
8. Mix breadcrumbs, cheese, olive oil, and the rest of the pancetta in a small bowl and toss to combine. Place oysters in ceramic oyster shells and place on a baking sheet.
9. Top each oyster with a spoonful of the spinach mixture, and some of the breadcrumbs.
10. Bake until breadcrumbs are golden and cheese is melted, about 7-10 minutes.
11. Serve hot with fresh parsley, hot sauce, lemon wedges, and a glass of champagne!