In a large skillet set over medium – high heat, melt 1 tbsp (15 mL) butter. Cook spinach for 2 to 3 minutes or until wilted. Remove from pan. Let cool slightly and squeeze dry; set aside.
Wipe out skillet. Melt remaining butter in same skillet set over medium heat; cook celery, garlic and shallot for 2 to 3 minutes or until slightly softened. Sprinkle with flour; cook, stirring, for 2 minutes.
Stir in cream; bring to boil. Cook, stirring, for 2 to 3 minutes or until thickened. Return spinach to pan. Stir in parsley and chives; cook for 1 minute. Stir in lemon juice and zest. Remove from heat.
Shuck oysters, reserving liquor. Nestle oysters in shell in ovenproof baking dish on bed of rock salt.
Stir reserved oyster liquor into spinach mixture; spoon evenly over each oyster. Sprinkle with cheese. Toss breadcrumbs with olive oil; sprinkle over top.
Bake for 8 to 10 minutes or until bubbly and tops are golden brown. Serve with lemon wedges.
Tips:
Add crumbled bacon bits to spinach mixture for smoky flavour if desired.
Ingredients:
3 tbsp (45 mL) butter, divided
3 cups (750 mL) packed baby spinach
1/4 cup (60 mL) finely chopped celery
2 cloves garlic, minced
1 large shallot, minced
2 tsp (10 mL) all – purpose flour
1/2 cup (125 mL) 35% whipping cream
3 tbsp (45 mL) finely chopped fresh parsley
2 tbsp (30 mL) finely chopped fresh chives
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) lemon zest
24 fresh oysters
1 1/4 cups (300 mL) shredded Balderson Canadian Heritage Cheddar 5 Year Old
6 tbsp (90 mL) bread crumbs
2 tbsp (30 mL) olive oil Lemon wedges, for serving
