Instructions

• Step 1: Prepare the Oysters - Preheat your oven to 400°F (200°C). Carefully open the oysters using an oyster knife, discarding the top shell and leaving the oyster in the bottom shell. Arrange the opened oysters on a baking sheet, ideally on a bed of coarse salt to keep them stable.
• Step 2: Sauté the Shallots - In a skillet over medium heat, add the extra virgin olive oil. Once hot, add the finely minced shallots and sauté until they are translucent and fragrant, about 2-3 minutes.
• Step 3: Add the Spinach - Add the fresh baby spinach to the skillet, stirring until it wilts down, which should take about 3-4 minutes. Remove from heat and let it cool slightly.
• Step 4: Make the Filling - In a mixing bowl, combine the cooled spinach and shallots with the cream cheese, half & half cream, and grated Pecorino Romano. Mix until well combined and creamy.
• Step 5: Top the Oysters - Generously spoon the spinach mixture over each oyster in its shell, filling them well.
• Step 6: Add Panko Topping - Sprinkle the panko crumbs evenly over the filled oysters for that delightful crunch.
• Step 7: Bake and Serve - Bake the oysters in the preheated oven for about 10-12 minutes, or until the topping is golden brown and the oysters are heated through. Remove from the oven and let cool for a minute before serving.