Redefining Oyster CateringBangin’ OystersRedefining Oyster Catering

INGREDIENTS

• 12 large fresh oysters
• 2 tablespoons of butter
• 3 cups of spinach, roughly chopped
• 1 tablespoon garlic, minced
• Salt and pepper, to taste
• 1 lemon, juiced
• ¾ cup mayonnaise
• 1 cup cream cheese
• 1/4 cup Parmesan cheese, grated

INSTRUCTIONS

1. In a large sauté pan, melt butter and sauté spinach with garlic. Season with salt and pepper.
2. In a mixing bowl, whisk lemon and mayo until well incorporated.
3. Add cream cheese and Parmesan cheese to the sautéed spinach, cut heat on stove and allow residual heat to slowly melt down cheeses.
4. Shuck oysters and place on a roasting rack.
5. Add sautéed spinach and cheese mixture to a separate mixing bowl, and combine thoroughly.
6. Place 1/2 tablespoon of the lemon mayo on top of each raw oyster. Put 1 tablespoon of spinach cream cheese on top of each mayo-covered oyster.
7. Place dressed oysters in an oven set to broil, and cook until light golden brown.

Enjoy!