I was in my twenties when I had my first Oysters Rockefeller. I thought it was ok, but over the years I found I liked it better. I eat oysters all the time, so I wanted to update this classic. One thing I wanted to update was the liquor that goes to waste on the bottom of the shell. I solved that with the crescent roll dough topper. The other part I wanted to change was to add some heat so a little hot sauce was brought to the party. Hope you like it.
12 oysters on the half shell — keep the liquid
1 bag spinach, pre-washed
3 strips smoked bacon, diced and fried (save the bacon fat)
1/2 cup Romano cheese
2 cloves of garlic
1 bag spinach, pre-washed
3 strips smoked bacon, diced and fried (save the bacon fat)
1/2 cup Romano cheese
2 cloves of garlic
2 lemons
1 teaspoon hot sauce
1 can crescent rolls
1 teaspoon hot sauce
1 can crescent rolls
Preheat oven to 350
Cook bacon until crispy; save 2 tablespoons of bacon fat
Add spinach and wilt
Add garlic
Add Romano cheese
Bake flat crescent roll dough for 5 minutes; remove from oven
Shuck oysters and separate from shell; leave separated oyster in the shell
Top with spinach mixture
Top with crescent roll
Bake for 7 minutes
Serve
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