Total Time
37mins
Prep 30 mins
Cook 7 mins

Ingredients Nutrition

  • 1 dozen fresh, shucked oyster
  • 1 cup spinach leaves
  • 1 cup basil
  • 2 serrano chilies
  • 1 tablespoon chopped garlic
  • 1 tablespoon fish sauce (found in Asian foods section; I prefer the vietnamese version)
  • 1 tablespoon lime juice
  • 14 cup heavy cream
  • salt and black pepper
  • breadcrumbs, preferably from a moderate to high fat bread
  • canola oil (to cook)

Directions

  1. Preheat sauteeing pan and sauté garlic and chilis in canola oil until brown and shiny.
  2. Add fish sauce and lime juice to pan, stir to deglaze.
  3. Add spinach and basil and cook until soft.
  4. Press out excess water and while still hot, puree mixture in food processor and add cream.
  5. Top each oyster with the puree and sprinkle with bread crumbs.
  6. In an oven set to broil, broil until golden brown (you do not want the oysters cooked all the way through).
  7. Serve while hot.

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