0 Ratings
Recipe courtesy of Chef Andrew Smith
12 PEI Oysters
2 tbsp Tbsp Butter
1 tsp Garlic, minced
1 Shallot
1 Apple, Small Diced
1 lb Spinach, Chiffonade
1 tsp Lemon Zest
0.25 cup ADL Whipping Cream, 35%
0.25 cup Apple Cider
2 tbsp Deep Roots Distillery Ocean Pearl Vodka
1 cup Panko
0.25 cup Butter, Melted
0.50 cup Bacon Bits
4 oz Cow’s Clothbound Cheddar Cheese
2 oz Fresh Dill, Chopped
2 oz Fresh Parsley, Chopped
Salt and Pepper
Shuck Oysters and set up on Baking Tray
Sauce Recipe:
Preheat oven to 400 F and setup a baking tray to bake the oysters. Feel Free to place a layer of coarse salt on the bottom to keep the oysters stable while baking the oysters
In a Pan/Pot, place butter, Shallot and garlic and sautee on medium heat for approximately 1 minute or until the shallots are translucent.
Add Vodka and reduce by half
Add Apple Cider and reduce by half
Add Cream and reduce until thickened (approx. 2 minutes on medium heat)
Add in Diced apple, Lemon Zest (1tsp) and Spinach and stir
Salt and Pepper to taste
Set Sauce aside and shuck your oysters
Crust:
Add Panko, Melted Butter, Parsley, Dill, Lemon Zest (1 tsp), Salt and Pepper and stir together
Final Steps to bring the dish together:
Take your tray of Oysters
Add the sauce on top of the Oysters
Top with Bacon Bits
Add the Crust on Top of the Oysters
Grate the Clothbound Cheddar with a fine grater or a microplane
Bake in the Oven for approx. 10 minutes
Once you take them out, serve immediately and enjoy
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