We're cooking up a romantic dinner for Valentine's Day.

Mike Jalili is the Executive Chef at Flame.

He joined Ozarks Today to show us how to make Oysters Rockefeller.

Mike gave us several tips. Click the video icon to see them.

OYSTERS ROCKEFELLER

Yields one dozen

Ingredients

1/3 diced white onion

1/3 lb. chopped spinach

1/8 cup uncooked bacon cut into bits

1/3 cup parmesan cheese

1 tbsp olive oil

1 swirl of licorice flavored liqueur

Place olive oil in bottom of pan, cook bacon bits until the fat is rendered or halfway cooked. Add onions and cook until translucent. Add the swirl of licorice liqueur and the spinach. Cook spinach down an add parmesan.

Add tsp full of mixture on top of each oyster. Top with more parmesan.

Heat your oven to 500-degrees and cook the oysters with topping for 5 minutes. Top oysters with hollandaise sauce and put under the broiler until brown. Serve with lemon wedges.

**Another Aphrodisiac Appetizer**-- Dates.

Chef Jalili says the dried fruit is like a natural viagara for men!

He suggests wrapping dates in fried bacon with a little goat cheese and using a toothpick to secure it.

HAPPY VALENTINE'S DAY

Here are some other tips on Oyster preparation from homecooking.about.com:

Oyster Cooking Tips

• Raw oysters should always be served chilled on a bed of ice. Thinly-sliced, buttered pumpernickel or crisp thin crackers complete the raw oyster eating experience.

• Relaxing the muscles to shuck oysters is easier if you toss them in the freezer for about 10 to 15 minutes, but don't forget them!

• If you have live oysters to be used in a cooked dish, rather than for eating raw, you can steam (a few seconds will do it) or microwave (about 30-60 seconds on high depending on the oven wattage) them just until the shells open. Then cut them from the shells and proceed.

• Oysters are salty by nature, so most recipes using oysters will not need to be salted.

• Choose freshly-shucked oysters for broiling, smoking, or baking on the half-shell.

• As with many foods, size and age make a difference -- smaller and younger oysters will most likely be more tender.

• Most importantly, cook oysters gently to avoid turning them into a rubbery, chewy waste of good shellfish. When the edges begin to curl, they've had enough heat.

• Herbs that pair well with oysters include thyme, fennel seed, paprika, and parsley.