Don't let oysters intimidate you! With the right knife and a little practice, anyone can get the hang of shucking. Still not convinced? You can always ask your fishmonger to do the dirty work for you.

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Credit: Kate Mathis

Recipe Summary

total:
30 mins
active:
20 mins
Servings:
4
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This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set a rack in the top third of the oven and preheat to 450°. Fill a large baking sheet with salt (about 4 cups, enough to make a stable bed for the oysters) and nestle in the oysters in their half shells.

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  • Heat EVOO in a nonstick skillet over medium-high heat. Add pancetta or bacon and stir to render for 2 minutes. Add butter, shallot, garlic, and chile paste or flakes, swirling for 1 minute. Pour in vermouth, swirl, and remove from heat. Add spinach and lemon zest, stirring, until wilted. Transfer mixture to a bowl and stir in panko and Parmigiano-Reggiano until combined.

  • Spoon mixture evenly on top of oysters. Bake until tops are golden, about 10 to 12 minutes. Garnish with parsley and arrange on plates or a platter with lemon wedges.

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