Ingredients
- 12 shucked oysters
- ¼ cup butter
- ½ cup red onions, chopped
- 4 cloves garlic
- ½ cup Pinot Grigio
- 2½ cups spinach, roughly chopped
- 2 tbsp heavy cream
- 2 tbsp clam juice
- ½ cup mozzarella
- 2 tbsp crunchy bacon, chopped finely
Instructions
Method: Direct grilling
Equipment: Big Green Egg Stir-Fry and Paella Pan, Perforated Cooking Grid (optional)
- Set the EGG for direct cooking at 375°F/191°C.
- In a Big Green Egg Stir-Fry and Paella Pan or other grill-safe pan, sauté onions in 2 tbsp butter over medium-high heat until slightly translucent.
- Add Pinot Grigio and simmer for 2 minutes.
- Add the remaining butter and garlic, cooking for 1 minute.
- Add spinach and cook until wilted.
- Stir in the heavy cream and clam juice, cooking for a few more seconds.
- Top oysters with the spinach mixture and mozzarella.
- Place oysters on a Perforated Cooking Grid or directly on the cooking grid.
- Grill for about 5 minutes or until the cheese bubbles.
- Sprinkle with bacon and serve immediately. Enjoy!
