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recette, facile, huîtres, rockefeller, lardon



24 oysters

1/2 cup hollandaise sauce (commercial)

-1 tbsp. Firebarns Original

-1 tbsp Firebarns Caesar Spice

-1 cup grated parmesan cheese

-2 slices of bacon steak, finely diced

-1 oz of Bourbon

24 baby spinach leaves


Once the hollandaise sauce is ready, add the Firebarns Original and Caesar spices, mix well and set aside.

In a skillet, brown the bacon over high heat for 2-3 minutes and deglaze with the bourbon. Reduce heat to medium and continue cooking until bacon is crisp. Set aside.

Open the oysters and place them on a baking sheet covered with aluminum foil. On each oyster, add a spinach leaf, 1 tbsp of hollandaise sauce, ½ tbsp of bacon and sprinkle with grated parmesan cheese.

Bake at 450F for 5 to 10 minutes and finish at "broil" for 1 to 2 minutes.

Sprinkle with chives before serving.

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