- prep time30 min
- total time 45 min
- serves 4-6
These are Chuck's cooked oysters topped with a delicious spinach and cream mixture, garnished with breadcrumbs and Parmigiano Reggiano.
2 dozen freshly shucked oysters, (reserve oyster liquid)
1 cup 35% cream (250 ml)
1 tsp Dijon mustard (5 ml)
1 cup grated Parmigiano Reggiano cheese (250 ml)
4 cup fresh spinach leaves (1 l)
1 cup breadcrumbs (250 ml)
Salt and freshly ground pepper
1. Remove the oysters from the shells and place them in a saucepan along with their juices. Keep the deeper halves of each oyster shell for later use. Cook the oysters on medium heat for about 30 seconds, just to give them some firmness. With a slotted spoon, remove the oysters, set aside in a bowl. Add cream to the oyster liquid and continue to reduce for 10 minutes. Add the Dijon mustard and half of the Parmigiano Reggiano. Set aside.
2. In another saucepan on low heat, cook the spinach until wilted with 1 tablespoon (15 ml) of water. Strain this excess water into the cream mixture. In a bowl, mix remaining Parmigiano and breadcrumbs. Season with salt and pepper.
3. Pre-heat the oven to broil. Place the oyster half shells in a casserole dish filled with seaweed or large, coarse rock salt. Place each oyster back in their shell and garnish with the spinach and cream mixture, top with the breadcrumbs and Parmigiano Reggiano mixture.
4. Broil in oven to melt the cheese and lightly brown the surface, about 1 minute.