Recipe from chef Linkie Marais. For more recipes, please visit LinkieMarais.com.
- 12 shucked oysters
- 1⁄4 cup butter
- 1⁄2 cup red onions (chopped)
- 4 cloves garlic
- 1⁄2 cup Pinot Grigio
- 21⁄2 cups spinach (roughly chopped)
- 2 tbsp heavy cream
- 2 tbsp clam juice
- 1⁄2 cup mozzarella
- 2 tbsp crunchy bacon (chopped finely)
Set the EGG for direct cooking at 375°F/191°C.
In a Big Green Egg Stir-Fry and Paella Pan or other grill-safe pan, sauté onions in 2 tbsp butter on medium high until slightly translucent. Add Pinot Grigio and simmer for 2 minutes. Add the rest of the butter and garlic and cook for 1 minute. Add spinach and cook until spinach is wilted, and then add the heavy cream and clam juice and cook for a few more seconds.
Top oysters with spinach mixture and mozzarella and place on a Perforated Cooking Grid or directly on the cooking grid for about 5 minutes or until the cheese bubbles. Sprinkle with bacon and enjoy!