Ingredients
250 g sliced bacon
½ cup chopped onion
SIDS SALT & PEPPER to taste
1 tbsp butter, melted
¼ cup flour
2 cups heavy cream
½ tsp SIDS CRAZY SALT
2 dozen raw Pacific oysters, shucked in the ½ shell
PARMESAN BREADCRUMBS:--
1 cup breadcrumbs
½ cup melted butter
⅛ cup grated Parmesan cheese
Directions
Cook the bacon until crispy then cut off the rind. Transfer to drain until cool, then chop and reserve separately. in the same pan, add onions and sauté on low heat until caramelized. Season with SIDS SALT & PEPPER. Add the butter and flour to the onions and cook, stirring, for 2-3 minutes, to form a blond roux. When the roux looks like a wet beach, whisk in the heavy cream. Bring the mixture to a simmer and cook for 5-10 minutes, until any grainy texture of the flour has cooked out of the roux. Season with SIDS CRAZY SALT to taste. Add the chopped crispy bacon and set aside to cool. Add the spinach and mix well.
Preheat the oven to 200°C. Line a large baking sheet with rock salt and set aside.
Place the oysters (on their shells) about 3-5 cm apart on the baking sheet. Top the oysters with the cooled spinach mixture. Sprinkle each oyster with some of the Parmesan Bread Crumbs and bake until golden brown and bubbly, usually about 20 minutes. Serve immediately.
