Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
Rock salt
16 oysters on the half shell
1 large bunch spinach (about 1 pound)
1/4 cup minced celery
1 green onion, minced
2 Tbs minced parsley
4 Tbs butter
1 Tbs anisette or Pernod
salt and white pepper to taste
1 Tbs butter
1/4 cup fine soft breadcrumbs
Directions
Fill 4 pie pans with rock salt and nestle 4 oysters in the shell in
each. Wash spinach well and trim stems. Drop spinach into boiling salted water and cook for 30
seconds. Drain, squeeze out excess moisture and chop. Cook celery, onion, and parsley in
butter 5 minutes. Turn mixture into a blender or food processor. Add spinach and anisette and
puree. Season with salt and pepper. Spoon spinach over each oyster, spreading to cover. Melt
butter, mix with bread crumbs and sprinkle over oysters. Bake in a pre-heated 450 F oven for
6-8 minutes, or until heated through and crumbs are brown.
International Fish Cookery
Nutrition facts
Serving Size 1 serving
Calories 239
Calories from Fat 143 (60%)
% Daily Value*
25%Total Fat 16g
48%Saturated
Fat 9.6g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 4g
21%Cholesterol 63mg
11%Sodium 266mg
18%Potassium 615mg
5%Total
Carbohydrate 15g
10%Dietary
Fiber 2.5g
Sugars 5g
Sugar Alcohols 0g
14%Protein 7g