Recipe

OYSTERS TOMALES

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Photo by dymnyno

This recipe was entered in the contest for Your Best Way to Prepare Oysters
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dymnyno's Notes: No...I don't mean tamales, the Mexican food . Tomales is a town and a bay out in West Marin, north of San Francisco (about 60 miles). My family was among the first residents of Tomales...
No...I don't mean tamales, the Mexican food . Tomales is a town and a bay out in West Marin, north of San Francisco (about 60 miles). My family was among the first residents of Tomales in the 1860s. When I was young there were many oyster beds in the bay...now very few, but very good. Hog Island Oyster Company produces delicious oysters. This recipe is a my interpretation of a recipe that is a favorite in Marin County homes and restaurants.

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Serves about 2 dozen oysters

2 dozen medium or large oysters (at least 6 for each person) Ask a question about this ingredient

1 lb baby spinach, washed and dryed Ask a question about this ingredient

1 tbs butter (for sauteeing spinach) Ask a question about this ingredient

3/4 cup mayonnaise Ask a question about this ingredient

1 tbs garlic (minced) Ask a question about this ingredient

1/2 cup grated gruyere (loose ) Ask a question about this ingredient

2 tbs fresh lemon juice Ask a question about this ingredient

1/4 cup brandy Ask a question about this ingredient

2 tbs green onions (fine chop) with a little of the green part Ask a question about this ingredient

pepper to taste Ask a question about this ingredient

Put the butter in a suitable sized pan and saute the spinach until wilted. Drain and dry as much as you can.
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In a bowl, mix the mayonnaise, cheese, lemon juice, cognac, onions, and garlic.
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Using a half oyster shell as a base, put a tbs of spinach in the bottom of the shell.
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Add a freshly shucked oyster on top of the spinach.
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Put about 1 tbs of the cheese sauce on top of each oyster.
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Heat a broiler.
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Make a bed of rock salt on a baking pan to put the oysters on and to keep them from tipping over.
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Put the baking pan under the broiler about 4-5 inches from the broiler element so that the oysters cook and the topping sauce melts. When the cheese sauce is bubbling they are ready.
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2 Comments on OYSTERS TOMALES

boulangere added about 1 year ago

I miss California! I love Tomales Bay!

TasteFood added over 2 years ago

I'vd done something similar with New Zealand green mussels, and it's delicious. The mayo is an interesting addition - it must add a nice sweet component. Anyway, this sounds delicious, and I am a huge fan of Hog Island Oyster Company!