Serves: 2
INGREDIENTS
- 1 dozen small oysters, shells scrubbed well, opened and on the half shell
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 3 tablespoons panko bread crumbs
- 1 shallot, chopped
- 1 tablespoon chervil, chopped
- 1 cup fresh spinach, chopped
- 2 tablespoons Pernod
- 1 dash hot pepper sauce
- 1 tablespoon Fairway Extra Virgin Olive Oil
- 2 tablespoon grated Parmigiano-Reggiano
- Fairway Sea Salt and Fairway Tellicherry Pepper to taste
- several cups of rock or kosher salt for baking pan
- lemon wedges and hot pepper sauce for serving
DIRECTIONS
- Melt the butter in a skillet and sauté the minced garlic for 2 minutes to infuse the butter.
- Place the panko in a mixing bowl and add half of the garlic butter.
- Mix in the olive oil, Parmigiano-Reggiano and chopped chervil, and season with salt and pepper to taste. Set bread crumbs aside.
- To the remaining garlic butter in the skillet, add the chopped shallots and fresh spinach. Cook for 3 minutes until the spinach wilts.
- Deglaze the pan with Pernod.
- Season the spinach with salt and pepper, adding a dash of hot pepper sauce.
- Allow the spinach mixture to cook down for a few minutes.
- Preheat the oven to 450 degrees.
- Assemble the oysters by spooning 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.
- Sprinkle a 1" deep baking pan with enough rock salt to hold the oysters.
- Arrange the oysters in the salt to steady them.
- Bake in for 10 minutes until the edges of the oysters begin to curl and the bread crumbs are golden.
- Serve with lemon wedges and hot pepper sauce.
Chef’s Notes: If the oysters are larger than small ones, double the recipe for crumbs and spinach mixture. For added flavor, you can sprinkle crumbled cooked bacon over the spinach before you add the bread crumbs.
