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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy La Quinta Resort, Palm Springs, CA
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