by dymnyno
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dymnyno's Notes:
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2 dozen medium or large oysters (at least 6 for each person)
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1 lb baby spinach, washed and dryed
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1 tbs butter (for sauteeing spinach)
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3/4 cup mayonnaise
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1 tbs garlic (minced)
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1/2 cup grated gruyere (loose )
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2 tbs fresh lemon juice
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1/4 cup brandy
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2 tbs green onions (fine chop) with a little of the green part
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Put the butter in a suitable sized pan and saute the spinach until wilted. Drain and dry as much as you can.
Ask the hotline about this step!In a bowl, mix the mayonnaise, cheese, lemon juice, cognac, onions, and garlic.
Ask the hotline about this step!Using a half oyster shell as a base, put a tbs of spinach in the bottom of the shell.
Ask the hotline about this step!Add a freshly shucked oyster on top of the spinach.
Ask the hotline about this step!Put about 1 tbs of the cheese sauce on top of each oyster.
Ask the hotline about this step!Heat a broiler.
Ask the hotline about this step!Make a bed of rock salt on a baking pan to put the oysters on and to keep them from tipping over.
Ask the hotline about this step!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.
Ask the hotline about this step!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!
Shuna is the Pastry Chef at Peels Restaurant in NYC and author of the acclaimed blog Eggbeater.
I miss California! I love Tomales Bay!