“Caesar Salad” Baked Oysters

Servings: 6
Prep Time: 20 minutes
Cook Time: 5 minutes

Ingredients:

For the Oysters:
● 12 fresh oysters, shucked (on the half shell)
● 1/2 cup spinach, finely chopped
● 2 tablespoons Parmesan cheese, grated
● 1 anchovy fillet, minced (or 1/2 teaspoon anchovy paste)
● 1/4 teaspoon black pepper
● 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
● 1 teaspoon Dijon mustard
● 2 tablespoons heavy cream
● 1 tablespoon lemon juice

For the Caesar Breadcrumbs:
● 1/4 cup panko breadcrumbs
● 1 tablespoon olive oil
● 1 garlic clove, finely minced
● 2 tablespoons Parmesan cheese, grated
● 1/2 teaspoon lemon zest
● Salt and black pepper, to taste

For Serving:
● Lemon wedges
● Fresh parsley, chopped (for garnish)
● Extra shaved Parmesan (optional)

Instructions:

1. Prepare the breadcrumb topping:
In a medium bowl combine the panko breadcrumbs, grated Parmesan
cheese, lemon zest, salt, and black pepper. Drizzle with the olive oil and toss to
combine. Set aside.

2. Make the spinach filling:
In a medium bowl, combine the chopped spinach, grated Parmesan, minced
anchovy, black pepper, red pepper flakes (if using), Dijon mustard, heavy
cream, and lemon juice.
Mix until well combined, creating a thick, creamy mixture.

3. Assemble the oysters:
Preheat your broiler to high and arrange the oysters on a baking sheet lined
with a layer of rock salt or crumpled foil to keep them steady.
Spoon a small amount of the spinach mixture onto each oyster, spreading it
evenly over the surface.
Top each oyster with a generous sprinkle of the Caesar breadcrumb topping.

4. Broil the oysters:
Broil the oysters for 3-5 minutes, or until the topping is golden and bubbly, and
the oysters are just cooked through.

5. Serve:
Transfer the oysters to a platter and garnish with fresh parsley and extra
shaved Parmesan, if desired.
Serve immediately with lemon wedges on the side.