Oysters Bubbafeller (Version 2.0)

We were lucky enough to pick up an entire box of Choptank Sweets, so we experimented with this recipe. It comes from Bubba, who works at the company, and is served by Travis Todd at Ocean Odyssey. But Travis’s take is a little different than the recipe from Choptank Sweets. Here is our best guess blend of the two:

12  Choptank Sweets
1/2  cup diced onion
1/2  lb. bacon
1  Tbsp butter
1  Tbsp minced garlic
1  tsp lemon juice
1  pt heavy cream    
2 cups fresh spinach, chopped or 1/2 cup frozen spinach, cooked and chopped.
Old Bay™ seasoning
black pepper
1/2 tsp crushed red pepper flakes
1/4 cup dry sherry
1/2 cup grated parmesan cheese

Shuck oysters into a bowl with their liquor. Reserve lower (rounded) half of shells and rinse. 
Chop and cook bacon until crisp.  Drain fat from pan, retaining brown fond. Melt butter in the same pan and add onion, garlic, and lemon juice. Sauté over medium heat until transparent. Add cream. Stir and allow to reduce until it thickens (about 5 min). Add spinach and stir until it cooks down. Add bacon. Add Old Bay, black pepper, and red pepper flakes to taste. Add sherry, most of parmesan and stir all the ingredients together.

Place oyster in each shell and spoon teaspoon of liquor over oyster. Top with spoonful of mixture. Sprinkle with remainder of parmesan cheese. Grill or broil oysters over high heat until cheese is melted, about 10 minutes.