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Recipes / Oyster / Baked Oysters and Spinach

Recipe Name: Baked Oysters and Spinach Servings: 4
2 tablespoons unsalted butter
4 pounds spinach, coarse stems discarded and leaves washed well and spun dry
freshly ground white pepper to taste

For the curried Hollandaise:

1 1/2 sticks (3/4 cup) unsalted butter
5 large egg yolks
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
2 dashes of Tabasco or to taste
1 teaspoon curry powder, or to taste
20 oysters, shucked (reserving the bottom shells)
In a large kettle melt butter over moderately low heat, in it cook the spinach, covered, stirring occasionally for 15 minutes, or until very tender. Drain in a colander. Squeeze out excess liquid from spinach, chop spinach, and season it with the white pepper and salt to taste. Let spinach cool completely. Make the curried Hollandaise: In a small saucepan heat butter over moderate heat until it is melted and foamy, but do not let it brown. In a blender put yolks, lemon juice, wine, a pinch of salt, and Tabasco and turn machine on and immediately off. With the machine at low speed, add the butter in a stream. Cover the blender, increase the speed to high and blend the mixture for 1 minute. Add curry powder and blend Hollandaise well. Arrange the reserved oyster shells on a large baking sheet, put an oyster in each shell, and top each one with about 1 tablespoon of spinach. Bake oysters in the middle of a preheated 450 degree F. oven for 10 minutes, or until heated through. Top each oyster with 1 tablespoon of the curried Hollandaise and broil oysters under a preheated broiler about 4 inches from the heat for 1 minute, or until the tops are browned lightly.
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