Recipe Sharing | Baked Oyster with Pernod Spinach and Chive Mayo
Baked Oyster with Pernod Spinach and Chive Mayo
We live on an island surrounded by the bounty of Puget Sound. For us, summer means eating as much crab as possible. If we do decide to eat oysters, we cook them.* This particular recipe incorporates our popular Pecorino Mayo but here we added fresh spinach and chives from our farm.
Happy eating,
The Orchard Kitchen Team
*"The life cycle of a particular species, the temperature and quality of the water in which an oyster grows, and how the mollusk is handled after leaving that water all can affect its health and taste — and your health."—from the Science section of the New York Times
INGREDIENTS
Spinach Mix
¼ C Shallots, finely chopped
1 T Olive oil
8 C Spinach
2 T Pernod
Salt & pepper to taste
Mayo Topping
2 C Mayonnaise
2 C Parmesan or Asiago cheese, microplane grated
½ C Chives, sliced
½ t. Black pepper, ground
TECHNIQUE & PREPARATION
For the Spinach Mixture
In a sauté pan, heat the olive oil.
Add the shallots and sweat until soft.
Add the spinach and cook down completely.
Remove and drain all of the liquid.
Place the cooked spinach in the food processor with the Pernod.
Process until finely chopped but not pureed.
Adjust the seasoning with salt and pepper to taste.
For the Cheese Mayo
Combine the mayonnaise, grated cheese, chives and season.
To Serve:
Shuck the oysters and remove from their shells.
Put 1T. of the spinach mixture in the bottom of the shell.
Put the oyster on top of the spinach.
Cover the oysters with the mayonnaise.
Arrange on a plate with rock salt and bake at 450º for 7 minutes, until golden.
Serve immediately.
An original recipe by Chef Vincent Nattress, The Orchard Kitchen
More from Vincent here