Baked Oysters and Spinach with Walnut Sauce
- Ready In:
- 1hr
- Ingredients:
- 26
- Serves:
-
4
ingredients
- 1 1⁄2 lbs fresh oysters, shucked (reserve bottom shell(20-24)
- 5 bunches fresh spinach, washed and stemed
- 2 tablespoons Pernod
- 2 tablespoons finely chopped onions
- 1⁄2 teaspoon minced garlic
- 1 dash salt, to taste
- white pepper
- 1⁄8 teaspoon nutmeg
- 1⁄2 lemon, juice of
- 2 tablespoons finely chopped walnuts
- 2 tablespoons finely chopped parsley
- 4 tablespoons finely chopped walnuts
- 2 egg yolks
- 1 teaspoon fresh lemon juice
- salt
- white pepper
-
White Wine Sauce
- 1 tablespoon minced shallot
- 1⁄2 teaspoon finely chopped tarragon
- 8 green peppercorns, mashed
- 1 1⁄2 cups dry white wine
- 1 1⁄2 tablespoons butter
- 2 tablespoons butter
- 3⁄4 cup chicken stock
- 1⁄2 cup whipping cream
- salt and pepper
- 1⁄4 teaspoon butter
directions
- Since the wine sauce can be made up to 1 week in advance I will start with that.
- In a medium saucepan add together shallots, tarragon and pepper corns in white wine.
- Bring to a simmer, and cook until reduced by 1/2.
- Set aside.
- Melt butter in a medium saucepan and remove from heat.
- Whisk in the flour, blending to form a roux.
- Add chicken stock a little at a time and whisk to smooth.
- Return to heat, add the wine mixture and bring to a simmer, whisking often.
- Cook to thick and smooth.
- Season with salt and pepper.
- Add cream, whisking well.
- Cook for 3 minutes more.
- Season with salt and pepper.
- Strain sauce through a fine sieve.
- Place in a container and pour the 1/4 t.
- of butter over top to prevent a skin from forming.
- This will keep for up to 1 week in the fridge.
- Now to the oysters~.
- Shuck oysters and place meat in a bowl.
- Set aside.
- Put bottoms of oyster shells in a pot of rapidly boiling water for 1 minute.
- Remove from pot, pat dry and set aside.
- Cook spinach in a saucepan containing pernod, onion, garlic, salt, pepper and nutmeg.
- Cook for 1 minute or until spinach is JUST whilted.
- Drain off liquid and chop spinach.
- Put approximately 1 T.
- of spinach in the center of each oyster shell and set aside.
- Blanch the oyster meat in a pot of boiling water for 1 minute.
- Drain and place 1 oyster on each spinach bed.
- Spoon walnut sauce over top of meat to cover.
- Place oyster filled shells on a baking tray.
- Bake for 6-7 minutes in a pre-heated 400 degree oven.
- Remove tray from oven and place oysters on a serving plate.
- Sprinkle with lemon juice, walnuts and parsley.
- Serve immediately.
- Walnut Sauce~1&1/2 cups prepared white wine sauce-see above-place wine sauce in a medium saucepan and heat up over medium heat.
- Add walnuts and stir well.
- Remove from heat and whisk in egg yolks, blending well.
- Add lemon juice to saucepan and blend well.
- Season with salt and pepper.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois