| Ingredients | Image |
For The Oysters: 4 tbsp unsalted butter 2 cloves garlic, minces ⅓ cup panko 2 shallots, chopped 2 cups fresh spinach, chopped ¼ cup pernod salt and pepper to taste dash of red pepper sauce 2 tbsp olive oil ¼ cup grated parmesan cheese 1 tbsp chopped chevril or parsley 24 oysters on the half shell rock salt lemon wedges Mignonette Sauce: ¾ cup champagne vinegar 2 shallots, minces 2 tbsp cracked black peppercorns 1 tbsp chopped chervil |
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Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup