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

Fried Clams and Oysters

Recipe courtesy of Giada De Laurentiis

Winter Squash Soup

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Baked Brie

Recipe courtesy of Tyler Florence

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Mozzarella Stuffed Portobellos

Recipe courtesy of Michael Chiarello

Roasted Butternut Squash Soup and Curry Condiments

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

          Get Cooking