Baked Parmesan Oyster with Bacon Recipe

Serves/Makes: 6


  • 36 shelled oysters
  • 1/2 pound bacon strips, cut into 1inch pieces
  • 4 chopped green onions
  • 1/2 teaspoon white pepper
  • 1 tablespoon Pernod (optional)
  • 1/4 cup half and half (cream)
  • 10 ounces fresh spinach
  • 1 cube chicken bullion
  • 1/2 teaspoon Tabasco sauce
  • 1 pinch of nutmeg
  • 1/2 cup Parmesan cheese
  • Coarse sea salt or rock salt
How to cook Baked Parmesan Oyster with Bacon:
  • Line a shallow baking pan with heavy aluminum foil and spread enough sea salt to cover the bottom of the pan.
  • Scrub the oysters. Open the oysters carefully and leave them on the half shell. Set them in the baking pan.
  • Boil 2 cups of water and dissolve the chicken bullion. Add the spinach and onions and cook for 2-3 minutes. Drain the liquid, chop the spinach (not too fine) and return the spinach back into the saucepan.
  • Add the remaining ingredients and heat thoroughly. Place a generous amount of the spinach stuffing and one piece of bacon on top of each oyster.
  • Bake for 12-15 minutes at 400°F.

This recipe for Baked Parmesan Oyster with Bacon serves/makes: 6

The Baked Parmesan Oyster with Bacon recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Oysters (more Oysters recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: French (more French recipes)

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