INGREDIENTS:
- 3 tablespoons butter
- 1 garlic cloves, minced
- ca 20 g (¼ cup) bread crumbs, I used Panko
- 1 shallots, chopped
- 225-250 g (1 cup) chopped fresh spinach
- 30 ml (1 fl oz) Pernod or dry white wine
- Salt and pepper, to taste
- 1 tablespoons olive oil
- 25 g (¼ cup) grated gruyere cheese
- 1 tablespoon chopped parsley
- 1 dozen oysters, on the half shell
- Rock salt
- Lemon wedges & hot sauce, for garnish
- Melt butter in a skillet over low heat. Infuse the butter with garlic by letting the garlic sauté in the butter for about 1 minute, remove from heat. Don’t let the garlic brown, and burn, his will make the garlic bitter. Place the bread crumbs in a bowl and mix in half of the garlic butter, olive oil, gruyere, parsley and season with salt and pepper, set aside.
- Add shallots and spinach to the remaining garlic butter. Cook until the spinach wilts and the shallots get translucent. Deglaze the pan with Pernod. Let the mixture cook down for a few minutes then season with salt and pepper. Remove from heat, at let sit to cool.
- Preheat the oven to 450 ℉ (230℃). Sprinkle a baking pan with a good amount of salt. Arrange the shucked oysters in the salt to steady them. Spoon a heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Bake oysters for about 10-15 minutes until golden. Serve with lemon wedges and hot sauce.
- I grilled my Oyster on the BBQ at about 450℉ for 10-15 minutes.
- Enjoy!
Source: Sweet Sour Savory
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