1 cup grated Parmigiano cheese
1 cup grated Pecorino cheese
2 sticks unsalted butter
2 cloves garlic, finely chopped
1 medium yellow onion, chopped
1 rib celery, finely diced
1/2 green bell pepper, seeded and finely diced
One 10 ounce box frozen chopped spinach, thawed, drained, and pressed to remove all the liquid
1/2 cup milk
36 Gulf Coast or other large, meaty oysters, in shell
3 tablespoons plain dry breadcrumbs
Feel free to add lemon wedges if you’re feeling fancy

1 cup grated Parmigiano cheese 1 cup grated Pecorino cheese 2 sticks unsalted butter 2 cloves garlic, finely chopped 1 medium yellow onion, chopped 1 rib celery, finely diced 1/2 green bell pepper, seeded and finely diced 1/2 cup milk 36 Gulf Coast or other large, meaty oysters, in shell 3 tablespoons plain dry breadcrumbs

Set your grill on medium. Oil the grill’s cooking surface.
Melt the butter in a large skillet on medium heat. Add the garlic, onions, celery, and bell peppers. Cook until soft, and stir for about 5 minutes.

Stir in the spinach and milk, and cook, stirring a few times, another 5 minutes. Remove from the heat.

Shuck the oysters and remove any liquor from the oysters into the spinach mixture.

Add about 1 tablespoon of the spinach mixture to each oyster, and top with Parm, Pecorino cheese and bread crumbs.

Place the oysters on the grill, cover, and cook until the cheese is bubbling and beginning to brown, about 5 minutes.