I recently had the pleasure of spending the week with my extended family at St. George Island. We all take turns cooking (mom cooks the most) and I’m always so excited to see what everyone is making. What did I make, you ask? I made my BLT pies (find the recipe by clicking here) for lunch one day and whipped up four batches of my frozen margarita mock-tails (found here) to serve along side Biff’s Parmesan Topped Oyster Bake. We were in charge of appetizers and drinks that night! 🙂 We killed it! (That’s a good thing).
I have lots of new recipes and pictures from that fun week at the beach, and I will get to all of them eventually. Today is all about my handsome nephew, Biff, and his Parmesan Topped Oyster Bake!
- 2 dozen fresh oysters, shucked
- 6 slices bacon, cooked and crumbled
- Baby spinach leaves, chopped
- Parmesan cheese
- Preheat oven to 500. Place oysters (in the half shell) on an ungreased baking pan. Sprinkle with bacon, spinach and Parmesan cheese. Cook for about 5 minutes or until cheese is melted. Squeeze a lemon over top and serve with hot sauce and crackers.
Biff is an expert at shucking oysters. You can learn how by clicking here!