Classic, old-school New Orleans flavor, slightly updated. Because of the expense of the oysters, these are better for smaller crowds, 10 to 12 people max.
Recipe information
Yield
makes 24 pieces
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Melt 4 tablespoons of the butter in a skillet over medium-low heat. Sauté the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and pour in half of the garlic butter to moisten them; set aside. Add the shallots to the garlic butter remaining in the skillet and cook for 3 minutes, until soft. Add the spinach and cook until it is wilted and the water in the spinach has evaporated; season with salt and pepper. Pour in the Pernod and cook down for a few minutes until the mixture is dry and then add a couple of dashes of Tabasco to give the spinach a little kick. Take the pan off the heat and stir in the remaining 2 tablespoons of butter. Finish off the bread crumbs by mixing in a 2-count of olive oil, the Parmigiano, and the parsley; season with salt and pepper. Set the bread crumb mixture aside.
Step 2
Shuck the oysters (see sidebar, opposite). Spread a thick, even layer of the salt on a baking pan. Spoon 1 heaping teaspoon of the spinach mixture onto each oyster, followed by a spoonful of the garlic bread crumbs. Nestle the oysters in the salt to steady them. Bake for 15 minutes or until the bread crumbs brown. Serve with lemon wedges and Tabasco sauce.
