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This recipe is from "The American Century in Food" issue of Bon Appetit.
1 clove garlic
2 cups loosely packed fresh spinach
1 bunch watercress, stems trimmed
1/2 cup chopped green onions
3/4 cup unsalted butter, room temperature
1/2 cup dry breadcrumbs
2 T Pernod or other anise-flavord liqueur
1 t ground fennel seeds
1 t tabasco sauce
1 lb. rock salt
24 fresh oysters, shucked, shells reserved
1/4 cup freshly grated Parmesan cheese
Position rack into top third of oven and preheat to 450°. Finely chop garlic in food processor. Add spinach, watercress and green onions to garlic. Process, using short pulses, until mixture is finely chopped. Transfer mixture to medium bowl.
Combine butter, breadcrumbs, Pernod, fennel and tabasco in same bowl used to process spinach. Process until well blended. Return spinach mixture to processor and process until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon of spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
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