Printer Friendly
INGREDIENTS:
1 dozen shucked oysters on bottom shells
Kosher or rock salt
1 bunch fresh spinach (10-12 ounces, tough stems trimmed, washed & dried very well)
1 TBSP. & 2 tsp. butter
2 TBSP. finely chopped onions
¼ cup heavy cream
1 TBSP. Pernod or other anise-flavored liqueur
pinch of salt
pinch of ground red pepper
2 TBSP. plain dried bread crumbs
DIRECTIONS:
1. Preheat oven to 425 degrees F.
2. Arrange oysters in shells in pan layered with rock salt or Kosher salt.
3. In a 2-quart saucepan, cook spinach over high heat until wilted. Drain.
4. Rinse spinach again with cold running water, drain well and finely chop.
5. In the same saucepan, melt 1 TBSP. of butter over medium heat. Add onion and sauté till tender.
6. Stir in the ground red pepper, chopped spinach, Pernod and pinch of salt.
7. Cook over high heat, stirring until liquid has reduced and thickened. Remove from heat.
8. In a small saucepan, heat the remaining 2 tsp. butter over low heat, remove from heat and stir in breadcrumbs.
9. Spoon spinach mixture on top of oysters. Sprinkle with buttered breadcrumbs.
10. Bake until edges of oysters curl.
1 dozen shucked oysters on bottom shells
Kosher or rock salt
1 bunch fresh spinach (10-12 ounces, tough stems trimmed, washed & dried very well)
1 TBSP. & 2 tsp. butter
2 TBSP. finely chopped onions
¼ cup heavy cream
1 TBSP. Pernod or other anise-flavored liqueur
pinch of salt
pinch of ground red pepper
2 TBSP. plain dried bread crumbs
DIRECTIONS:
1. Preheat oven to 425 degrees F.
2. Arrange oysters in shells in pan layered with rock salt or Kosher salt.
3. In a 2-quart saucepan, cook spinach over high heat until wilted. Drain.
4. Rinse spinach again with cold running water, drain well and finely chop.
5. In the same saucepan, melt 1 TBSP. of butter over medium heat. Add onion and sauté till tender.
6. Stir in the ground red pepper, chopped spinach, Pernod and pinch of salt.
7. Cook over high heat, stirring until liquid has reduced and thickened. Remove from heat.
8. In a small saucepan, heat the remaining 2 tsp. butter over low heat, remove from heat and stir in breadcrumbs.
9. Spoon spinach mixture on top of oysters. Sprinkle with buttered breadcrumbs.
10. Bake until edges of oysters curl.
