Oysters RockAfeller
photo by Food.com
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 dozen oysters
- 1 cup/ 250ml 35-percent cream
- 1 teaspoon/ 5ml Dijon mustard
- 1 cup/ 250ml grated parmigiano-reggiano cheese
- 4 cups fresh spinach, stemmed (1 liter)
- 1 cup/ 250ml breadcrumbs
directions
- Shuck the oysters, reserving the liquid. Place the oysters and liquid in a saucepan. Reserve the deeper half of each oyster shell. Cook the oysters over medium heat for about 30 seconds, just to give them some firmness.
- With a slotted spoon, remove the oysters to a bowl and set aside. Add the cream to the oyster liquid in the pan and cook for 10 minutes to reduce. Add the mustard and half the cheese. Set aside.
- In another saucepan over low heat, cook the spinach with 1 tablespoon (15 ml) water until wilted. Strain the excess spinach water into the cream mixture and set the spinach aside.
- Mix the remaining 1/2 cup cheese and the breadcrumbs in a bowl and season with salt and pepper.
- Heat the broiler.
- Arrange the oyster half-shells in a casserole dish filled with seaweed or large rock salt. Place each oyster in a shell and add a bit of the cream mixture and some spinach. Top with the breadcrumb mixture. Broil until the cheese melts and the tops are lightly browned, about 1 minute.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.