Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/3 cup finely grated Parmigianno
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon sea salt
• Freshly cracked pepper
• 1 cup baby spinach, julienned
• 1/2 cup finely diced pancetta
• 1 cup rock salt
• 1 dozen Malpeque oysters, shucked
• 1/2 cup finely grated Parmigianno
• 1/2 cup panko
• 2 tablespoons extra-virgin olive oil

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Instructions

1. For the sauce: Heat a pan over medium heat and melt the butter. Add the garlic and fry until golden, about 1 minute. Add the cream, and then turn the heat down to medium-low. Keep stirring until the cream begins to steam; do not let boil. Add the Parmigianno, nutmeg, salt and some pepper, and stir until the cheese is melted and the sauce is thick; do not let boil. Add the spinach and stir until wilted. Remove from the heat.
2. For the oysters: Preheat the oven to 450 degrees F. Heat a pan over medium-high heat. Add the pancetta and render until crispy. In a baking tray, lay down a bed of rock salt and place the oysters in their half shells atop the rock salt to stabilize them. Add 1 tablespoon of sauce per oyster. Sprinkle with the pancetta, Parmigianno, panko and drizzle with the olive oil. Bake until golden and bubbling, about 10 minutes.