Ingredients:

• 12 oysters 
• 2 tablespoons butter
• 2 shallots finely minced
• 12 oz baby spinach
• 1 cup heavy cream
• 3/4 cup romano cheese
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 1/4 cup panko bread crumbs
• 1 tablespoon vermouth
• 1/2 tsp sage
• 1/2 tsp dill
• 1/2 tsp rosemary
• 1/2 tsp thyme
• Salt

Directions:

1. Rinse, clean and shuck the oysters
2. In a large saute pan, melt the butter.
3. Add the shallots to the melted butter and saute over medium heat for 3-4 minutes. Do not let them burn.
4. Add the spinach and saute until the spinach is wilted.
5. Add vermouth
6. Add the lemon juice, heavy cream, Romano cheese, remaining spices to the spinach. Bring to a boil and reduce the heat. Allow the mixture to continue cooking until the cream has reduced by half.
7. Place the finished mixture into the refrigerator. Allow the spinach mixture to completely cool and solidify.
8. Place one tablespoon of the spinach mixture on top of each oyster.
9. Top each finished oyster with the panko bread crumbs.
10. Place the oysters in a 375 degree F. oven for 15-20 minutes or until the topping is golden brown.