12-18 fresh oysters (depending on size)
½ cup dry white wine
¾-1 cup sea salt
4 tablespoons butter
1 medium onion, chopped
6 cloves garlic, peeled and chopped
3 cups baby spinach leaves, packed
2 teaspoons Pernod or Sambuca (anise liqueur)
2 tablespoons heavy cream
½ teaspoon salt
½ teaspoonblack pepper
⅓ cup parmesan cheese
⅓ cup Jarlsberg or Gruyere cheese (or any good quality Swiss)
1 tablespoon butter
½ cup panko bread crumbs
Preheat oven to 375 degrees.
Scrub the oysters with a vegetable brush under cold running water to remove any debris. Place them in a single layer in a large deep skilled and pour the wine into the skillet. Cover and heat over medium high heat JUST UNTIL they pop open and remove from heat immediately. You can also shuck them raw, but this method is much easier and yields a beautiful product since you are cooking them anyway.
Spread the sea salt on a baking sheet with sides. Remove the top shell of each oyster, leaving the oyster meat in the larger bottom shell. Place on the salt lined cookie sheet. The salt will help stabilize the oysters, so they don’t tip over and lose their juices.
Remove any leftover juices from the pan and set aside. Add the butter to the skillet and sauté the onions and garlic until soft and fragrant, about 3 minutes. Add the spinach and cook until just wilted. Add the Sambuca, heavy cream, salt, pepper, and 2 tablespoons of the reserved cooking liquid and stir to combine.
Gradually add the parmesan cheese.
Evenly distribute the spinach mixture on top of each oyster. Top each evenly with some of the Swiss cheese.
Melt the butter for the crumbs in the skillet and add crumbs, cooking over medium heat, stirring until they are lightly browned. Top each oyster with the crumbs and then, cut the lemon into quarters and squeeze the juice over all.
Bake for 20-25 minutes until cheese is melted and filling is hot and bubbly. Devour!
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