Ingredients
6 Tbsp. Salted Sweet Cream Butter, Divided
1/4 Cup Finely Chopped Celery
1/4 Cup Finely Chopped Onions
1/4 Cup Finely Chopped Green Onions
1/4 Cup Finely Chopped Parsley
1 Tbsp. Finely Minced Garlic
2 Tbsp. Herbsaint**
10 Oz Of Fresh Spinach
1/4 Tsp. Black Pepper
1/4 Tsp. White Pepper
2/3 Cup Bread Crumbs
1/4 Cup Oyster Liquor (Reserved)
1 Dozen Pre-shucked Oysters
1/3 Cup Freshly Grated Parmesan Cheese
French Bread
Softened Butter For Spreading
Directions
- Preheat oven to 350° degrees.
- Melt 4 Tbsp. butter in large, heavy skillet over medium high heat.
- Add celery, onions, green onions, parsley and garlic. Saute’ until softened - about
3 to 4 minutes. - Next deglaze sauce pan with Herbsaint.
- Add spinach and cook until wilted.
- Add black pepper, white pepper and breadcrumbs to spinach mixture.
- Remove from heat and puree mixture in food processor.
- Melt remaining 2 Tbsp. butter in saucepan and add reserved oyster liquor to deglaze.
- Place oysters in the cooking wells of The Oyster Bed.
- Top each generously with pureed topping. Spoon remaining butter sauce over topping evenly.
- Finish with a pinch of freshly grated parmesan.
- Bake for 20 minutes. Serve with lightly toasted French bread and softened butter.
**Herbsaint is a brand name of anise-flavored liquor currently produced
by the Sazerac Company and originally made in New Orleans, Louisiana.
40 min. prep-time
Serves 6
20 min. cook time
