The Oysters Paskevich

1920's Classic with a Southern Twist

Ingredients:
8 Tbsp butter
½ c. panko bread crumbs
2 tsp of Southern Conserve Essential
1 c. finely chopped baby spinach
1 c. finely chopped parsley, leaves and tender stems
1 large shallot, finely chopped
2 garlic cloves, finely grated, passed through a press or minced
Pinch of fine sea salt or table salt
1 lemon
Coarse, rock or kosher salt to stabilize the oysters
24 oysters, shucked

Preparation:

Step 1:
In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.

Step 2:
Finely grate ½ teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.

Step 3:

Heat the broiler to high. Fill a baking pan (or two) with a ½-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don’t spill). Lay the oysters on top of the salt or foil. Spoon about ½ tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.