Oysters Rockefeller

Olive oil

1 shallot, minced

2 cloves garlic, grated

1/4 cup white wine

4 tablespoons unsalted butter, softened

2 tablespoons chopped parsley

1/2 cup fresh spinach leaves

1 teaspoon lemon juice

Salt

Freshly ground black pepper

1/3 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

Rock salt, for baking

12 fresh oysters, shucked and placed back in the half shell

Lemon wedges

Preheat the oven to 450 F.

Heat a small sauté pan over medium heat. Add enough olive oil to lightly coat the bottom of the pan. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and simmer until the wine is reduced by half, about 5 minutes longer.

Place the shallot mixture in the bowl of a food processor fitted with a metal blade. Add the butter, parsley, spinach, and lemon juice. Pulse the mixture until finely chopped. Season to taste with salt and black pepper.

In a small mixing bowl, place the breadcrumbs and parmesan cheese along with a tablespoon of olive oil and stir to combine.

Using olive oil, lightly grease the bottom of an oven-safe stoneware serving platter. Pour about 1/2 inch of rock salt over the bottom of the platter and spread evenly. Nestle the oysters in the half shell into the salt. Divide the spinach mixture among the tops of the oysters. Top the spinach mixture with the panko mixture.

Bake in preheated oven until the spinach mixture is bubbly and the top is golden brown, about 8 minutes. Serve immediately, garnished with the lemon wedges.