My perfect meal is a cheese plate ( cheese obsessed over here) with a glass of French rosé and a side of a dozen oysters. I love those little slimy suckers. Even though I grew up in Arizona, I’ve always been a big seafood fan. My dad is from New York and loves all things from the sea, so my appetite for shellfish started pretty early.

Fortunately for me, my husband is from the Texas coast and also loves seafood. We will have ourselves quite the feast when we find a good seafood menu. On a recent trip to Corpus Christi we brought back a bag of 100 Gulf oysters and decided to have ourselves a little oyster party. Justin got to grilling and shucking and I made some toppings and got out all the fixings (sharing recipes below). We invited a few friends over and we ate every last one. YUM.

I also love raw oysters with just a little lemon juice and cocktail sauce or mignonette.

Oysters Rockefeller:

1 stick of butter

5 oz. spinach chopped

4 Tbl heavy whipping cream

1/2 shallot chopped

2-3 gloves of garlic chopped

2-3 strips of bacon chopped

3/4 cup Panko breadcrumbs

1/2 cup shredded parmesan

Set oven at 375 degrees. In a pan, melt 1/2 the butter and add shallots and garlic then bacon. Once bacon is cooked, add spinach followed by heavy whipping cream. In a small bowl, melt remaining butter and add Panko, mix. Using one dozen raw shucked oysters, top each with a spoonful of spinach mixture, followed by breadcrumb topping and parmesan. Bake for 10 minutes, then broil for 2 minutes or until golden brown on top.