Oysters on Spinach Grandma Mary

This recipe makes 4 servings

Recipe adapted from Fran McCullough, The Good Fat Cookbook.

Makes 2 main dish servings or 4 first course servings.

4 slices of reduced fat, no nitrate bacon

1 bag of "microwave in bag" spinach

1 large shallot, coarsely chopped

2 Tbsp heavy cream, plus 1 Tbsp for finishing

Pinch of cayenne pepper

1 pint of shucked oysters with liquor

Parmesan cheese, grated (approx 3 Tbsp)

Cut bacon into small pieces (about 1 inch) and fry in ovenproof skillet. Remove bacon and allow to cool. Save fat in the pan.

Steam spinach in microwave; allow to cool. Squeeze liquid out of spinach with hands, then coarsely chop spinach.

Heat bacon fat. Add the chopped shallot and sauté over medium heat until soft.

Pour oyster & liquor into a heavy sauce pan. Bring to simmer & poach briefly, just until edges of oysters curl. Drain and discard liquor.

Preheat broiler.

Add spinach, cream, cayenne pepper, salt & pepper to taste to sautéd shallot. Heat spinach mixture.

Make a nest in the spinach. Place oysters in center. Drizzle 1 Tbsp cream over oysters. Sprinkle with bacon and cheese. Brown lightly under broiler.

Serve immediately.

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Recipe 19