Life on the majestic shores of the Hood Canal can bring a person so much joy. One of the best perks is having fresh oysters when the waters are cold; this is when they are at the best for firmness and taste. Lucky for everyone Hama- Hama oysters are available for shipment. March and April are the prime time to harvest oysters. Enjoy this family favorite of ours.
4 OZ bacon Crumbled 4 Cloves garlic Minced 3 Tbsp Sambuca 2 Tsp Worcestershire ½ teaspoon Hot sauce ⅓ Heavy Cream 2 Cups Spinach Packed Salt To taste White Pepper To taste 3 Tbsp Panko Bread Crumbs 3 Tbsp Grated Parmesan 1 Dozen Oyster Hood Cannal Hama Hamma Best 1 Tbsp Italian leaf parsley Chopped
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Oyster Prep Wash 1 Dozen Oysters with clean water in sink, Watch out for the shells, make sure they do not go down your drain. Bake in oven for 10 min then cool with water. Filling Make filling Granish Make Grannish Cook bacon in frying pan over medium heat the bacon until crispy. Remove bacon from pan using a slotted spoon Reserve 2 Tbsp of bacon lard Add sambuca cook until it is thick as syrup about 1 minute Stir in Worcestershire sauce, hot sauce and cream to a simmer Simmer until it is thick about 2 minutes Pour in bowl set aside Add reserved bacon lard to pan add spinach and cook until wilted about two minutes Remove and Chop Add to cream sauce with bacon and season to taste. In small bowl add panko and parmesan mix well Preheat oven to 450 degrees, Shuck oysters and place on a baking sheet that is filled with salt. The salt is to help keep the oyster level and make sure the goodness will not run out. Top each shucked oyster with 1 tablespoon of the spinach cream sauce Sprinkle with panko parmesan mixer Bake in oven for ten minutes Transfer to serving dish, sprinkle with parsley and serve.