Classic old-school New Orleans flavor, slightly updated.  Adapted from a recipe by Tyler Florence.

INGREDIENTS

  • 6 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/2 cup bread crumbs, Panko preferred
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • 1/4 cup Pernod
  • French sea salt and pepper, to taste
  • Dash tobasco sauce
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 tablespoon chopped parsley
  • 2 dozen oysters, on the half shell
  • 3 pounds coarse sea salt or Kosher salt
  • Lemon wedges, for garnish

INSTRUCTIONS

Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.

MIGNONETTE SAUCE

  • 3/4 cup champagne vinegar
  • 2 shallots, minced
  • 2 tablespoons cracked black peppercorns
  • 1 tablespoon chopped chervil
  • 1/2 lemon, juiced

In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup