- 10 tbsp unsalted butter
- 1/2 cup toasted cornbread crumbs
- 1 cup finely chopped baby spinach
- 1 cup finely chopped parsley, leaves and tender stems
- 1 large shallot, finely chopped
- 3 garlic cloves, finely grated or minced
- Pinch of Jacobsen Salt Co. Pure Flake Sea Salt or your favorite Jacobsen Salt Co. Infused Sea Salt
- 1 lemon, zest and juice
- Coarse, rock or kosher salt, for the pan to help stabilize the oysters
- 24 oysters, shucked
Prepare a small campfire. As soon as the fire dies down leaving mostly hot white coals, you're ready to cook. Be sure to have small pieces of firewood at the ready to feed the fire.
To make the cornbread crumb mixture, melt butter in a large skillet over medium heat. Note: mixture can be prepped ahead of time and kept refrigerated or in a cooler until ready to use. Add the toasted bread crumbs, spinach, parsley, shallot and garlic. Cook until fragrant, 1-2 mins. Remove from the heat and stir in salt to taste. Keep in mind the oysters are naturally salty so be mindful of this to avoid over-salting.
Finely grate 1 tbsp of lemon zest from the lemon and add it to the cornbread crumb mixture. Next, half the lemon and squeeze out 1 tbsp of lemon juice into the pan then mix into cornbread mixture.
Using a spoon, liberally top each oyster with the cornbread mixture. Add oysters to a cast iron skillet evenly layered. Using fire gloves, place a cast iron skillet directly on top of hot coals. Cover and cook for 3-4 minutes or just until golden. Serve hot, with a squeeze of lemon or lime on top.