Oysters Bingo

This isn’t a Louisiana recipe: I ate them at the Buckeye Roadhouse in Marin County, Calif., then recreated them back in Springfield. But they’re definitely a riff on classic New Orleans’ oysters Rockefeller. I think they’re even better than the original.

Oysters in the shell

Chopped cooked spinach, squeezed dry, approximately 1 - 2 tsp. per oyster

Aïoli, recipe follows, 1 tsp.-1 T. per oyster

Freshly grated Parmesan, approximately 1 tsp. per oyster

Preheat the broiler.

Shuck the oysters and discard the top shell. Place them on an ovenproof tray or cookie sheet, preferably lined with parchment paper and/or filled with rock salt. Cover each oyster with some of the chopped spinach, then cover the spinach completely with a thin layer of äioli. Sprinkle lightly with the cheese.

Broil until the aïoli is set, and it and the cheese are lightly browned, 5-10 minutes. Rotate the tray if necessary to keep the browning even. Serve immediately.