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12 PEI oysters
½ pkg fresh spinach
½ cup shallots, finely chopped
2 cloves garlic, crushed
2 tbsp butter
2 tbsp heavy cream
1 tbsp Pernod
½ tsp hot pepper sauce
½ cup Gruyere cheese, grated freshly
ground black pepper to taste

Wash the fresh spinach and place in a large saucepan, heat gently for 3-4 minutes until just wilted, drain well and squeeze out the liquid. Arrange the opened oysters on a flat, non-stick baking sheet or dish. In a saucepan, sauté the shallots and garlic in the butter; then add the spinach, oyster juice and pepper. Add the cream and bring to a simmer; add the Pernod. Spoon the mixture over each oyster and then sprinkle with cheese. Place under a hot broiler until the cheese sizzles; about 2-3 minutes. Serve immediately. Makes 2 servings.