b'Grilled Oysters Rockefeller with Baby Spinach FondueCool weather and cool waters in our localbays provide the best oysters of the year, a seafoodINSTRUCTIONSdelicacy that is among the most flexible to Preheat the grill to medium-high heatprepare. This recipe is a version of the famed Heat 4 tablespoons of butter with shallots, garlic, Oysters Rockefeller, that originated in New Or- bacon, and salt in a large saute panleans, and was named for its richness, after the Saut until the shallots are translucent and the then-worlds richest man, John D. Rockefeller. bacon is crispy, about 6 to 8 minutes Add the flour and mix together well to make a roux. INGREDIENTS Stirring frequently, cook the roux until it smells18 large oysters shell on, scrubbed, rinsednutty, about 4 to 5 minutes 1 cup diced Applewood bacon lardons Away from the burner deglaze the roux with the4 minced green shallotsanise liquor, place the pan back on the burner being careful, as the anise liquor will flame up 4 cloves minced garlic Add the heavy cream and stir to incorporateBring8 tablespoons unsalted butterthe mixture to a boil then reduce to a simmer, about2 tablespoons all purpose flour5 to 7 minutes 2 cups baby spinach Stir in the baby spinach, black pepper, red pepper1/4 cup anise liquor, Sambuca or Pernodflakes, and nutmeg, and bring back to a boil Once at a boil, immediately reduce to a simmer,1/2 cup heavy creamabout 4 to 6 minutes 1 teaspoon fresh ground black pepper Cook until the spinach has release its liquid, and1/2 teaspoon red pepper flakesspinach has softened 1 teaspoon Kosher salt Over medium heat cook the mixture down to a1/2 teaspoon fresh ground nutmegfondue like thickness, about 6 to 8 minutes 3/4 cup seasoned bread crumbs Remove from the heat and reserve to the side Melt the remaining 4 tablespoons of butter in a1/2 cup grated Parmesan cheesesmall saut pan 1/2 cup grated Gruyere cheese 2 cups rock salt, for serving only104 THE COASTAL BEND MAGAZINEFall 2019 TheCoastalBend.com'