Baked Oysters a La Rockefeller
with Spicy Spinach
|Saturated Fat Acids||0.6 g|
|Sugar added||0 g|
|Bread exchange unit||0|
Trim stems, rinse spinach and spin dry.
Finely chop spinach with a large knife.
Rinse celery, pat dry and remove any tough strings. Peel shallots and garlic. Finely dice celery, shallots and garlic.
Heat oil in a skillet over medium heat. Sauté celery, shallots and garlic, stirring frequently, until translucent, 5-6 minutes.
Add spinach to skillet and quickly sauté.
Add anise liqueur and soy creamer and cook for another 3 minutes while stirring. Season with salt and pepper. Remove from heat.
Spread sea salt evenly on a baking sheet.
Rinse oysters thoroughly in cold water. Discard any opened oysters. Fold a paper towel several times. Place the oyster on the paper towel, round side down.
Hold the oyster with a kitchen towel (or alternatively use an oyster glove). Slide the tip of the blade at the hinge between the oyster shells. Rotate the knife to separate the shells.
Use the oyster knife to slide along the upper shell and cut the connective muscle. Remove top shell and discard. Look over the oyster and remove any shell pieces. Repeat with remaining oysters.
Preheat broiler with rack in top position. Place oysters on the bed of sea salt and spread the spinach mixture evenly on each oyster. Broil until heated through, 2-3 minutes, watching carefully. Serve immediately.