Cooking Instructions
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Step 1
Heat up your grill. Chop all your vegetables and set aside. Fry
Bacon (6 slices)
until crispy and set aside.
Step 2
In bacon grease, add in chopped
Baby Portobello Mushrooms (1 cup)
and cook for a few minutes until mushrooms start releasing their water.
Step 3
Add in chopped
Fresh Spinach (2 cups)
and cook till they begin to wilt.
Step 4
Add in chopped
Scallions (1/2 cup)
and chopped
Fresh Chives (2 Tbsp)
.
Step 5
Add in chopped
Artichoke Hearts (2)
.
Step 6
Add in chopped
Fresh Parsley (3 Tbsp)
and minced
Garlic (1/2 Tbsp)
. Season with cracked
Ground Black Pepper (to taste)
. Cook together for a few minutes.
Step 7
Add in
Absinthe (1/2 cup)
and simmer for a few minutes. Add in
Whipping Cream (4 cups)
and simmer.
Step 8
Add in
Worcestershire Sauce (1 Tbsp)
and let simmer until reduced by a half.
Step 9
After the sauce has reduced by half, add in grated
Parmesan Cheese (3 cups)
. Leave some to top the oysters with. Add
Panko Breadcrumbs (1/2 cup)
.
Step 10
Add in crumbled cooked bacon and mix well.
Step 11
Transfer
Oysters (24)
into the Oyster Bed or other cooking utensil made to cook oysters in.
Step 12
Top with about 2 tablespoons of sauce.
Step 13
Lay on the hot grill.
Step 14
Top each oysters with some leftover parmesan cheese. Close the grill.
Step 15
Cook until everything is bubbling and the oysters plump up.
Step 16
If you want, you can toast the top with a "Creme Brûlée torch" after removing oysters from the grill.
Step 17
Serve with slices of french bread and enjoy!
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