Dave’s Oysters Rockefeller

4 Tablespoons unsalted butter

2 tsp Christopher Ranch jarred minced garlic

1/3 cup Panko bread crumbs

2 shallots, chopped

2 cups chopped fresh spinach

1/4 cup white wine

Kosher salt and fresh ground pepper, to taste

A couple of dashes of pepper sauce, like Pick-A-Peppa or Siracha

2 Tablespoons olive oil

1/4 cup grated Parmesan

1 Tablespoon chopped parsley

2 dozen oysters, on the half shell

Rock salt

Lemon wedges & Hot sauce, for serving. I like Crystal hot sauce.

In a medium skillet, melt butter. Add garlic and saute for 1 minute, then remove from heat.

Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.

To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. De-glaze the pan with white wine. Season with salt and pepper, add a couple of dashes of pepper sauce. Allow the mixture to cook down for a few minutes.

Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, & season with salt and pepper.

Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden.

Serve with lemon wedges and hot sauce.