- 1 dozen fresh oysters, shucked
- 1 large shallot
- 2 cloves garlic
- 1 large handful fresh spinach (or ½ bag frozen)
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup white wine
- ½ teaspoon red pepper flakes
- 2 tablespoons butter
- Shaved and grated Parmesan Romano cheese
-
-
Make Spinach Mixture
-
- In a saucepan, heat butter and add shallots. Soften for 5 minutes.
- Add garlic, salt, and pepper. Cook 1 minute.
- Add spinach, white wine, and red pepper flakes.
- Cook on medium until liquid evaporates.
-
-
Assemble and Cook
-
- Place oysters on a grill-proof pan.
- Top each oyster with spinach mixture.
- Sprinkle with grated Parmesan and a few shaved pieces.
- Cook on a hot grill at 350°F for 5–7 minutes until cheese melts.