It's National Oyster Day - Try our Vermouth Baked Version

As many of you may already know, I am NOT an oyster fan. I do live with the world's biggest oyster lover though, and I am more than happy to support his habit (it's not that bad as habits go!)

Last weekend we drop up to Marin County and Tomales Bay Oyster Company  to pick up small Pacific oysters for Tom. Fresh, just out of the bay oyster. According to my husband the oyster aficionado, this is the best way to eat them. Sometimes I can eat them barbequed, I suspect it may have something to do with the sauce? Or maybe the white wine for courage?

On our way back through Point Reyes Station, we stopped and wandered through town (with our masks on), and into one of my favorite small bookstores, Point Reyes Books, stumbling upon Sunset Magazines's "Eating Up the West Coast" cookbook. (Yes, I bought a copy!)  

Part travel guide and part cookbook - great pics and fun suggestions for places to visit on the West Coast. Thumbing through the inspired pages, I ran across a baked oyster recipe from the "Oyster Bar" on Chuckanut Drive. (Bellingham, WA) 

Didn't look too difficult, so thought I would give it a try - who knows, I might even change my mind about my dislike of oysters?  

I am happy to report that we devoured every single one.... so good that we will be making these for the pre-wedding party for my daughter at the end of August!

Here's my adaptation - rather decadent and rather yum. I promise.

• 6-8 shucked oysters - in shells, DO NOT pour off liquid upon opening
• Rock Salt - enough to keep oysters level in baking dish
• 2 slices of your best-quality bacon 
• 2 T. finely chopped shallots
• 2 T. Sweet Vermouth
• 1/2 cup heavy cream
• 1 cup rough chopped spinach leaves
• Dash of hot sauce
• 1/4 tsp. sea salt
• 1/4 tsp. black pepper
• 2 T. finely diced fresh tomatoes
• 6 tsp. dried bread crumbs

Snipped chives and lemon wedges for serving.

1. Preheat oven to 400 degrees F. Cook bacon until crispy and golden brown. Transfer to a paper towel-lined plate. Reserve bacon fat for sauteing the shallots. When cool, crumble bacon, set aside.

2. Saute shallots in bacon fat over medium heat until golden brown. Then add in the Sweet Vermouth to deglaze pan; stirring around the edges and base of the pan. Simmering for 1 minute to burn off the alcohol. Stir in the cream and simmer gently until slightly reduced and bubbly; 2-3 minutes.

3. Remove from heat and add the chopped spinach, stir constantly until the spinach wilts; 1-2 minutes. Season with the hot sauce, salt and pepper.

4. Pour rock salt into a rimmed baking dish - enough to keep nestled oysters upright while baking. Place the oysters in their shells on the rock salt and top each with approximately 1 T. of creamed-Vermouth spinach mixture, covering each oyster completely.

5. Top the oysters with 1/2 tsp. chopped tomato, crumbled bacon and then finish with a generous sprinkle of bread crumbs.

6. Bake for 15-20 minutes until golden on the top and bubbly around the edges.

7. Time to eat! Serve with a lovely Sauvignon Blanc or a Pinot Gris. 

Let's just say, I may have been persuaded to change my mind after I baked up these fabulously delish, rich baked oysters! (School of Fish Stemless Glasses featured above)

P.S. These turquoise vintage oyster plates are now available on our site - limited stock to make sure to order yours soon!