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.
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.