Recipe courtesy of Nancy Fuller
Episode: Artsy Appetizers
Total:
30 min
Active:
30 min
Yield:
24 oysters
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
24 oysters
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: food-grade rock salt, for the baking dish

Preheat the oven to 450 degrees F. Prepare a baking dish with a generous layer of rock salt.

Set a large skillet over medium heat, add the butter and let it melt. Add the olive oil, garlic and shallots and saute until fragrant, about 2 minutes. Add the chopped spinach and toss with the garlic and shallots. Add the Parmesan, anise-flavored liqueur, breadcrumbs and cayenne pepper. Season with salt and pepper and cook for another 3 minutes.

Spoon about a tablespoon of the spinach mixture onto each oyster and nestle the oysters into the rock salt. Bake until the topping is crisp and brown, about 10 minutes. Serve with lemon wedges.

Cook's Note

Use any leftover spinach mixture as a filling for an omelet.

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