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2 tablespoons butter, divided 3 small shallots, diced 3 cloves garlic, minced 8 ounces fresh spinach ¼ cup Parmesan cheese, grated ½ cup panko breadcrumbs 12 oysters, on the half shell
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1. Turn the oven temperature up to 375 degrees F. Melt 1 tablespoon of butter in a big skillet.
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2. After the shallot has been sautéed for about two minutes, or until it has become softer, add the garlic and continue cooking until it becomes fragrant.
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3. When adding the spinach, do it in several separate batches and allow each addition to wilt before adding the next.
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4. When the spinach has finished cooking, stir in the Parmesan and then remove it from the heat.
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5. The remaining butter should be melted and added to the panko as it is being stirred to ensure that the crumbs are covered. Put some space aside for the panko.
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6. Arrange the oysters in a single layer on a baking sheet that has been covered in rock salt. Place a dollop of the spinach mixture on top of each oyster and serve.
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7. Panko should be sprinkled over the top of each oyster.
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8. Bake the panko for 8 minutes, or until it reaches the desired color. Immediately serve after cooking.
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tullysfishmarket