Half Shell Oysters with Spinach
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Ingredients
for
- Ingredients
- 24 Oyster (on the half-shell shucked and loosened)
- 6 cups Rock salt
- 1 cup unsalted butter (divided at room temperature)
- ⅓ cup water
- ⅓ cup minced shallots
- 2 cups packed Spinach
- ⅔ cup fresh parsley (finely chopped)
- ⅔ cup fresh Tarragon (finely chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- cayenne pepper (to taste)
- ¼ cup fresh Fennel (chopped)
- 4 tsps Pernod
- 1 fresh lemon (cut into wedges)
Preparation steps
1.
Place the oysters in their shells on a bed of rock salt (about 1 ½ inches deep) in one or more baking pans. Set aside. (The rock salt keeps the oysters upright and holds the heat while they are cooking. )
2.
Preheat the oven to 450° F. Position oven rack to the middle self.
3.
Combine 4 tablespoons of the butter with the water and shallots in a saucepan; simmer until the shallots are soft and translucent and the water has boiled away, about 5 minutes. The shallots must not brown. Add the spinach, parsley, and tarragon. Heat only until the spinach has wilted, just a few seconds. Season with salt, pepper, and cayenne.
4.
Puree the spinach mixture with the fennel, Pernod, and remaining butter in a food processor until it is perfectly smooth, less than a minute. Put a spoonful of the mixture on top of each oyster.
5.
Bake oysters until the sauce is bubbly hot, about 5 minutes. Serve immediately with lemon wedges.
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