I love this recipe because it features great flavors, a good amount of nutrition, and it’s quick and easy to make.
Oysters are an excellent source of protein, zinc, and lipids, as well as vitamins A, B1, B2, B3, C and D.
So enjoy them, and make sure you go to a reputable fish monger to get the very freshest oysters available.
24 fresh oysters on the half shell/make sure the oysters are still alive and tightly closed
4 tablespoons butter or Earth Balance
4 tablespoons fresh spinach leaves, finely minced
1 1/2 tablespoons onion, finely minced
2 tablespoons curly parsley, finely minced
3 tablespoons bread crumbs, Italian Style
Tabasco sauce to taste
Herbsaint/a spirit you can purchase at a liquor store (tastes like aniseed)
Salt to taste
Rock salt for presentation on the plate
Lemon wedges for garnish
Pry open shells with oyster knife, remove oyster to a bowl and discard top shell, saving the juice in a separate bowl. Scrub and dry the bottom half of shell.
In a large saucepan melt butter, add spinach, onion, parsley, bread crumbs, tabasco sauce, Herbsaint, and salt. Cook under medium heat, stirring constantly for about 15 minutes. Remove from heat and press the cooked mixture through a strainer and let cool. Then arrange mixture in individual shells.
Pre-heat oven to broil
Using an ovenproof plate, line and layer with rock salt, moistening the salt just a little. Arrange filled oyster shells on top of rock salt. They should be level. Add a little of the reserved oyster juice to the tops of the spinach mixture.
Broil about 5 minutes, keeping a close eye on them. Topping should bubble when ready. Garnish platter with parsley sprigs and lemon wedges, and enjoy a delicious treat!