Ingredients

• 24 oysters, shucked
• 4 tablespoons butter
• 1 shallot, minced
• 10 ounces baby spinach
• 10 ounces heavy cream
• 1/2 cup parmesan
• 1/2 teaspoon black pepper
• 2 lemons, one for juice and one for garnish wedges
• 1/2 cup Panko breadcrumbs
• 2 ounces white wine

Instructions

Rinse and clean oysters. Preheat the Wolf Convection Oven to Broil Mode on the medium level.

In a large sauté pan, melt the butter.

Add the shallots and sauté over medium heat for 2-3 minutes, being careful not to burn them.

Add the spinach to the pan and cook until the spinach has wilted and reduced in size.

Add the white wine to the pan and reduce until the wine is almost dry in the pan. Turn down the heat slightly and add in the heavy whipping cream.

Reduce the cream by half, and then stir in the cheese and the Panko breadcrumbs. Once the cheese is fully melted, remove the sauce from the heat and cool in the refrigerator to allow the mixture to solidify. Begin filling the oysters immediately, as well, if desired.

To shuck the oysters, use an oyster knife and towel. Hold the oyster with the towel while shucking it to protect your hand. Point the oyster knife down and insert it into the opening. Shimmy gently until the shells pry away from each other. Once the shell is opened, remove the top shell and use the oyster knife to detach the meat from the shell. Leave the detached meat in the bottom shell and discard the empty top shell. Place the shucked oysters on a sheet pan or in a cast iron skillet sprinkled with salt. Spoon a tablespoon of the spinach mixture into each oyster. Top with a sprinkle of breadcrumbs and grated parmesan cheese.

Place the oysters in the Wolf Convection Oven on rack position 3 or 4 for 6 to 8 minutes or until the top becomes golden brown.

Remove from the Wolf Convection Oven and squeeze 1 whole lemon over the top. Serve with the remaining lemon cut into wedges.