BEST OYSTERS IN LA RECIPES

Steps:

• The Prep: Prepare your spinach (package instructions) drain well separate and set aside. Place your bacon on a baking pan in a single layer cook 10-12 minutes at 350* remove from oven and place on paper towels to drain then chop in small pieces. Grate your asiago and mozzarella cheese and place in separate bowls. Last but not least place your oysters in a bowl and gently pick through for shell particles.
• in a large skillet add your spinach to 2tbs of melted butter and gently saute 2-3 minutes over med heat, add your chopped bacon & garlic powder and saute another 2 minutes, finally add your grated asiago cheese over top of your spinach mixture sprinkle with salt and pepper and remove from heat.
• Here is the best part. Take a muffin pan and place two of your prepared oysters in each cup, place your spinach mixture over the top, sprinkle lightly with bread crumbs, then add your grated mozzarella over the top of your spinach and sprinkle with remaining bacon pieces. Place in your 400* degree oven for 4-5 minutes (or until cheese on top becomes melty) switch oven to broil and cook until the tops become a golden brown. remove from oven and carefully spoon mixture onto your plate of choice. If you really want to be fancy place over the top of a toasted french bread point.

Steps:

• Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
• Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 – 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.