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Oysters are prominent part of the Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh's dinner. These oysters are in spinach mini tratlet shells, then they are topped with a creamy horseradish sauce and crispy panko, bread crumbs. This recipe has been tweaked a bit! F&W Magazine, 12/2007.
Units: US | Metric
Serving Size: 1 (138 g)
Servings Per Recipe: 12
The following items or measurements are not included:
miniature phyllo cups