Yield: 4 Servings
Time: Approximately 20 minutes
8 T [1 stick] unsalted butter
½ C panko
1 C finely chopped spinach
1 C finely chopped parsley
2 garlic cloves, grated
1 large shallot, finely chopped
Pinch of salt
24 oysters, shucked
Rinse oysters with ice cold water.
In a large skillet over medium, melt butter.
Add bread crumbs and sauté until golden, about 2 minutes.
Stir in spinach, parsley, garlic, and shallot. Cook until fragrant, about 1 minute.
Remove from heat and stir in a pinch of salt.
Zest lemon, adding ½ teaspoon zest to the pan.
Then, cut lemon in half and squeeze 1 tablespoon of the juice into the pan as well.
Heat broiler. Shuck oysters and arrange in cupcake pan.
Spoon about ½ tablespoon of the topping into each oyster.
Broil until golden brown on top, 1 to 3 minutes.