Description
A classic appetizer with a luxurious spin. Perfectly broiled oysters, spinach, and a rich hollandaise sauce.
Ingredients
Units
Scale
FOR THE OYSTERS
- 12 fresh oysters
- rock salt or crushed ice (optional)
- Panko crumbs (to taste)
FOR THE SPINACH LAYER
- 2 tsp olive oil
- 3 tbsp shallot, minced
- 2 garlic cloves, minced
- 6 oz baby spinach
FOR THE HOLLANDAISE
- 3 egg yolks
- 4 tbsp unsalted butter, room temperature
- 1 tbsp lemon juice
- 1 tbsp water
- white pepper
Instructions
SHUCK THE OYSTERS
- Shuck oysters and reserve the deeper shell.
- Loosen oyster from shell and set aside.
MAKE THE SPINACH LAYER
- Heat olive oil and soften shallots.
- Add garlic and cook briefly.
- Add spinach and cook until just wilted; remove from heat.
MAKE THE HOLLANDAISE
- Set up a double boiler with gently simmering water.
- Whisk egg yolks, lemon juice, water, and white pepper.
- Add butter gradually while whisking until thick and smooth.
ASSEMBLE
- Place spinach in oyster shells.
- Top with oyster and spoon a good amount of hollandaise over each. Sprinkle panko crumbs on top.
BROIL
- Broil 2 minutes until golden browned.
- Serve immediately.
Notes
- For easier shucking, chill the oysters for at least 30 minutes before opening.
- If baby spinach is unavailable, substitute with 1 cup of chopped fresh spinach.
- For optimal broiling, arrange oysters in a single layer on a baking sheet to ensure even cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 3 oysters
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 5
- Fiber: 1
- Protein: 10
- Cholesterol: 200