Baked Oysters in Jackets with Bacon Cognac Butter

1. 1

   In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and add shallot.

2. 2

   Cook mixture, stirring, until shallot is softened.

3. 3

   Stir in Cognac and cool mixture to room temperature.

4. 4

   In a small bowl stir together bacon mixture, butter, and parsley.

5. 5

   Butter may be prepared 3 days ahead formed into a 3-inch-long log, and chilled, wrapped well in plastic wrap.

6. 6

   Preheat oven to 425F.

7. 7

   In a steamer set over 1/2 inch simmering water steam spinach, covered, until just wilted, about 1 minute.

8. 8

   Gently rinse spinach under cold water to stop cooking and pat each leaf dry.

9. 9

   Loosen each oyster from shell with a small knife if necessary and wrap in a spinach leaf.

10. 10

    Return oysters to shells and top with butter.

11. 11

    In a small roasting pan spread coarse salt 1/4 inch deep and nestle shells in salt to keep them level.

12. 12

    Oysters may be prepared up to this point 8 hours ahead and chilled, covered.

13. 13

    Bake oysters in middle of oven until plump and butter is sizzling, about 10 minutes.

14. 14

    Spread coarse salt 1/4 inch deep on each of 2 plates and nestle oysters in salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.