How about Oysters Dougiefeller?
Douglas Walls, chef at The Cove in Swannanoa, works believes in good-quality ingredients, especially when serving seafood in the mountains.
“Since I can’t see the sea from where we are, I purchase the freshest of the freshest seafood,” he said. “This is more of an ‘untraditional’ Oyster Rockefeller, that’s why I call it Oyster Dougiefeller.
“I don’t like copying recipes, and I really enjoy coming up with my own twist to a traditional recipe. If you have many of people coming over, multiply the recipe and serve on a big platter on rock salt and have lemon wedges around the oysters.”
6 shucked oysters
1 pound spinach leaves
1/2 cup panko bread crumbs
1 cup hot sauce (I use Frank’s Hot Sauce)
1/2 cup lemon juice
1 tablespoon minced garlic
1/2 cup shallot, finely minced
Salt and pepper to taste
1 cup olive oil
Pour olive oil in sauté pan and when hot, add garlic, sautéing for one minute. Add shallot and sauté for 2-3 minutes. Add the hot sauce, lemon juice and spinach greens and sauté until spinach greens are wilted.
Add panko bread crumbs, turn off heat, and season with salt and pepper. Put the topping mix in the refrigerator to cool. Once cool, place a good amount on top of each oyster.
Bake at 375 degrees for 10 minutes. Drizzle Sriracha sauce on top and serve on a bed of sea salt.