Legend has it that the Greek goddess of love, Aphrodite, whom the Romans renamed Venus, sprang fully formed from the sea, giving birth to the idea that bivalves enhance amorous occasions. Rather than take a chance you’ll miss the Valentine’s Day passion boat, dive into your romantic repast with these fabulous baked oysters.
Shucking oysters is not on my list of fun things to do. For starters, you need a special shucking knife and a strong arm. I prefer to ask the fishmonger to do it for me. You most likely will need to order the oysters ahead, since most fish markets don’t keep many on hand.
Once they are shucked, simply detach the oyster from the muscle that attaches it to the shell with your fingers. dry the oysters and return them to the shells.
The sauce is what makes these shell-licking good. Think Russian dressing with a kick. The creamy dressing blankets the oysters and is topped with crisp bacon, wilted spinach, and Parmesan cheese.
Whether their aphrodisiac quality is fact or fantasy, these oysters will have you swooning.
Baked Oysters Florentine
4 large oysters on the half shell, shucked, drained, and blotted dry
3 slices bacon
1 cup packed coarsely chopped fresh spinach, large stems removed
2 teaspoons grated Parmesan cheese
Russian Dressing
1/4 cup mayonnaise
1 tablespoon bottled red chili sauce
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon Tabasco sauce, or to taste
Coarse salt, for serving, optional
1. Detach oyster from the shell with your fingers. Dry the oyster and put it back in the shell. Crumble up a large sheet of heavy foil and use it to cover a baking sheet. The creases will help keep the oysters upright.
2. Chop bacon and cook in microwave or on top of the stove until crisp. Drain well on paper towels.
3. Put the spinach into a microwave safe pie plate; microwave, covered, for 45 to 65 seconds or until wilted. Chop fine.
To prepare ahead: Bacon and spinach may be prepared and refrigerated up to 2 days ahead.)
3. To make dressing: Stir mayonnaise, chili sauce, mustard, lemon juice and Sriracha sauce in a small bowl. Season to taste with salt and pepper.
To prepare ahead: The sauce may be refrigerated for up to 2 days.)
4. To bake: Preheat oven to 425ºF. Spoon sauce over to cover; top with spinach, bacon, and Parmesan cheese. Tuck oysters into creases in foil so they stay upright. Bake for 10 minutes or until cheese begins to brown and bubble.
Makes 4 oysters.
