Total:
45 min
Active:
20 min
Yield:
8 servings as an appetizer

Ingredients

Mignonette Sauce:

Directions

For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.

For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

IDEAS YOU'LL LOVE

Oysters Rockefeller

Pan Fried Oysters

Recipe courtesy of Wally Tamura

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Onion Dip from Scratch

Recipe courtesy of Alton Brown

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Fall Salad

Recipe courtesy of Tyler Florence

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking