- 1 pound trimmed spinach
- 1 ounce chopped garlic
- 2 ounces olive oil
- 2 ounces anise-flavored liqueur
- Salt and freshly ground black pepper
- 8 ounces heavy cream
- 4 ounces Parmesan
- 30 oysters, on the half shell
Preheat the oven to 400 degrees F.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of La Quinta Resort, Palm Springs, CA
Recipe courtesy of Katie Lee