Chop and fry until crispy 2 slices of bacon
Slice the ,jalapeno. Remove the seeds and membrane if you can't take the heat
Dice the jalapenos
Chop the spinach
Grate the cheese
Prepared Ingredients for the stuffing
Mix the ingredients in a bowl and set in refrigerator.
Shuck the oysters being careful to remove any shell. Detach the oyster and leave in its juice in the deeper half of the shell. Depending how good a shucker you are go ahead and start the grill on high
Arrange the oysters on a cookie sheet. Smaller oysters can be added together in a single shell. Mound about a tbsp of the stuffing on top.
Oysters ready to grill
Arrange on grill with tongs carefully as to not spill any of the toppings.
Cover oysters with foil and close grill for several minutes.
They're ready when the cheese melts and they're bubbly around the edges.. Take care removing as the shells are incredibly hot!
Enjoy with a cold Chardonnay! Any bits of burnt cheese around the edges of the shells are a delicacy not to be missed.
- 2doz Apalachicola oysters, shucked
- 1 cup chopped Spinach
- 1 cup grated Asiago cheese
- 2 slices Bacon chopped and fried crispy
- 1 Jalapeño chopped and diced