Baked Oysters And Spinach Food

OYSTERS ROCKEFELLER

Steps:

• In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,

BAKED OYSTERS AND SPINACH

Steps:

• Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
• Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
• Preheat oven to 400 degrees F.
• In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
• Add the spinach, nutmeg, salt, pepper, and cream.
• Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
• Add the oysters and dill and stir well.
• Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

BAKED SPINACH BUTTER OYSTERS

Steps:

• Shuck oysters. Top each oyster with 1 tablespoon butter and sprinkle with spinach, garlic, and pinch of Spice Mix. Grill over high heat until oysters curl.
• Combine ingredients.

BREADED OYSTERS WITH SPINACH

Steps:

• Cover the palm of your hand with a folded kitchen towel, and place an oyster in the center. With an oyster knife, scrape away any barnacles. Wipe the knife and thrust it into the hinge of the shell. Run the knife around the oyster and flip it open. Discard the top shell. Cut the muscle that holds the meat to the shell and transfer the meat and oyster brine to a saucepan. Repeat with remaining oysters.
• Place the saucepan over medium heat, bring the juices to a simmer and poach the oysters 1 minute, flipping them once while cooking. Transfer the oysters to a plate, and reserve the juices.
• In a small mixing bowl, beat the egg.
• Dip the oysters in the egg. Then, dredge them in the bread crumbs, tapping to remove excess. Set aside.
• Strain the reserved cooking juices through a fine sieve into a small saucepan, and cook over medium heat until reduced to about 1/2 cup. Using a wire whisk, beat in the lemon juice and 6 tablespoons butter, 1 tablespoon at a time. Set aside.
• In a large nonstick pan over medium-high heat, heat the olive oil and add the spinach. Cook, stirring, until just wilted and season to taste with salt and pepper. Remove and keep warm.
• In another nonstick pan large enough to hold the oysters in a single layer, melt the 4 remaining tablespoons butter over high heat. When the butter begins to bubble, add the oysters and cook on one side until slightly browned, about 1 1/2 minutes. Flip the oysters gently, and cook a minute or so, just until golden brown.
• Divide the spinach over 4 warmed serving plates. Spoon the sauce around the spinach. Arrange 6 oysters on each plate over the sauce. Sprinkle the border of the plate with paprika for color.

BAKED OYSTERS WITH SPINACH FENNEL PURéE AND CRISP-FRIED SHALLOTS

Steps:

• In a small skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallots, stirring, until they are browned and crisp. Transfer the shallots with a slotted spoon to paper towels to drain, discarding the oil from the skillet, and sprinkle them with salt to taste. The fried shallots may be made 2 days in advance and kept wrapped in the paper towels at room temperature.
• In a kettle cook the spinach in the water clinging to the leaves with the fennel seeds, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted. In a colander drain the spinach mixture and press out the excess liquid. In a food processor purée the spinach mixture with 2 tablespoons of the butter and salt and pepper to taste and transfer the purée to a small bowl. In the small skillet cook the fennel bulb in the remaining 1 tablespoon butter over moderately low heat, stirring, until it is just tender and stir it into the spinach purée. The spinach fennel purée may be made 1 day in advance and kept, its surface covered with plastic wrap, chilled.
• Arrange the oysters in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the spinach fennel purée among them, and bake the oysters in a preheated 400°F. oven for 12 to 15 minutes, or until they are just cooked through. Top the oysters with the fried shallots, garnish them with the fennel sprigs, and arrange them on a platter filled with more of the coarse salt.
• To shuck oysters:
• Scrub the oysters thoroughly with a stiff brush under running cold water. Hold each oyster flat side up on a work surface with the hinged end away from you, insert an oyster knife between the shells at the hinged end, twisting the knife to pop open the shell, and slide the blade against the flat upper shell to cut the large muscle and free upper shell. If the shell crumbles and cannot be opened at the hinge, insert the knife between the shells at the curved end of the oyster, pry the shells open, and sever the large muscle. Break off and discard the upper shell and slide the knife under the oyster to release it from the bottom shell.

BAKED OYSTERS AND SPINACH WITH WALNUT SAUCE

Steps:

• Since the wine sauce can be made up to 1 week in advance I will start with that.
• In a medium saucepan add together shallots, tarragon and pepper corns in white wine.
• Bring to a simmer, and cook until reduced by 1/2.
• Set aside.
• Melt butter in a medium saucepan and remove from heat.
• Whisk in the flour, blending to form a roux.
• Add chicken stock a little at a time and whisk to smooth.
• Return to heat, add the wine mixture and bring to a simmer, whisking often.
• Cook to thick and smooth.
• Season with salt and pepper.
• Add cream, whisking well.
• Cook for 3 minutes more.
• Season with salt and pepper.
• Strain sauce through a fine sieve.
• Place in a container and pour the 1/4 t.
• of butter over top to prevent a skin from forming.
• This will keep for up to 1 week in the fridge.
• Now to the oysters~.
• Shuck oysters and place meat in a bowl.
• Set aside.
• Put bottoms of oyster shells in a pot of rapidly boiling water for 1 minute.
• Remove from pot, pat dry and set aside.
• Cook spinach in a saucepan containing pernod, onion, garlic, salt, pepper and nutmeg.
• Cook for 1 minute or until spinach is JUST whilted.
• Drain off liquid and chop spinach.
• Put approximately 1 T.
• of spinach in the center of each oyster shell and set aside.
• Blanch the oyster meat in a pot of boiling water for 1 minute.
• Drain and place 1 oyster on each spinach bed.
• Spoon walnut sauce over top of meat to cover.
• Place oyster filled shells on a baking tray.
• Bake for 6-7 minutes in a pre-heated 400 degree oven.
• Remove tray from oven and place oysters on a serving plate.
• Sprinkle with lemon juice, walnuts and parsley.
• Serve immediately.
• Walnut Sauce~1&1/2 cups prepared white wine sauce-see above-place wine sauce in a medium saucepan and heat up over medium heat.
• Add walnuts and stir well.
• Remove from heat and whisk in egg yolks, blending well.
• Add lemon juice to saucepan and blend well.
• Season with salt and pepper.