Served with tender spinach, boursin cheese, bacon & secret spices
In a medium saute pan over medium heat saute bacon, onion, celery and garlic until caramelized.
Add spinach and wilt slightly. Deglaze with sherry.
Simmer briefly – 30 seconds - and then add cream, oregano, parsley and thyme.
Remove from heat and cool 5 minutes.
Fold in Boursin, mozzarella and parmesan cheese. Set aside.
Combine wine, vinegar, shallot, tarragon and pepper in a saute pan.
Bring to boil over high heat and cook until liquid is reduced by ¾ – about 2-3 minutes.
Place tarragon mixture, egg yolks, lemon juice, salt and cayenne in blender and pulse 5 seconds.
Stream melted butter into mixture while blender is running until sauce is smooth.
To assemble place shucked raw oysters on a baking sheet.
Add a spoonful of spinach mixture on top of each oyster and sprinkle with breadcrumbs.
Place in 400-degree oven for 10 minutes until bubbly.
Remove from oven and drizzle each baked oyster with Bearnaise Sauce. Transfer to serving platter with rock salt, not only to hold them in place but to retain the heat.