Oysters Rockefeller

Preparing the ingredients:

1. 1Finely slice the onion.
2. 2Finely chop the garlic cloves.
3. 3Grate the parmesan.
4. 4Remove the oysters from their shells and keep the shells for plating.
5. 5Preheat the oven grill to a high temperature.

Preparing the sauce:

1. 6Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
2. 7Sauté the onion and garlic until lightly caramelized.
3. 8Once golden, add the cream, reduce to medium heat, and simmer until the sauce thickens.
4. 9Once the cream has thickened, add the spinach and cook until slightly wilted and well incorporated into the sauce.
5. 10Season with salt and pepper.
6. 11Set the pan aside.

Cooking the oysters Rockefeller:

1. 12In another medium pan, heat 1 tablespoon of olive oil over medium-high heat.
2. 13Add the shucked oysters and sauté for 1 to 2 minutes to cook them lightly.
3. 14Then pour in the white wine to deglaze the pan, and continue cooking, sautéing for another 2 minutes.
4. 15Arrange the oyster shells on a baking sheet lined with parchment paper.
5. 16Distribute the cooked oysters into the shells (1 oyster per shell).
6. 17Place a small amount of the cream-spinach mixture on each oyster, then top with grated parmesan.
7. 18Broil the oysters in the oven under the grill for 2 minutes or until the cheese is melted and golden.

Plating:

1. 19Remove the oysters from the sheet and arrange on a platter with lemon slices.