Recipe courtesy of Marc Murphy
Truffle Creamed Spinach and Fried Oysters
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- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 565
- Total Fat
- 47 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 89 mg
- Sodium
- 586 mg
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 565
- Total Fat
- 47 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 89 mg
- Sodium
- 586 mg
Ingredients
Truffle Creamed Spinach:
Oysters:
Directions
- For the truffle creamed spinach: In a medium skillet over medium heat, heat the oil. When shimmering, add the onions and saute until translucent, 3 to 4 minutes. Remove excess liquid from the defrosted spinach by placing it in a colander or squeezing it in a dish towel. Finely chop the spinach, then add it to the skillet with the onions and cook for approximately 3 to 4 minutes. Add the truffle peelings, cream cheese, and heavy cream. Bring to a simmer and cook until liquid is reduced, approximately 10 minutes, stirring occasionally so nothing sticks to the bottom of the pan. Season to taste with salt and pepper. Set aside.
- For the oysters: Preheat the oven to 350 degrees F. In a Dutch oven fitted with a deep-fry thermometer, heat the oil to 375 degrees F.
- Place the shucked oysters on paper towels to dry. Place the oyster shells on a sheet pan and fill the shells with the creamed spinach mixture. Place the shells in the oven for approximately 10 minutes or until the spinach is slightly toasted on top.
- Place the flour in a bowl and season with a big pinch of salt and a few grinds of pepper. Dredge the oysters in the flour. Fry the oysters until golden brown, about 3 to 5 minutes depending on their size. Place on paper towels to drain. Season with salt while still warm.
- Take the spinach-stuffed oyster shells out of the oven, place a fried oyster on top of each shell and serve.
