Oysters with Spinach and Crème Fraiche
Ronnie's Notes
This is a rich, extravagant dish, perfect as a first course when you are expecting dinner company.
Prep time: less than 30 minutes
Region: Northwest
Instructions
Preheat the oven to 450 degrees.
Have the oysters shucked, but ask the fishmonger to save half the shells (24) and the oyster liquor.
Wash the spinach and put it into a saucepan with a few drops of water.
Cover the pan and cook the spinach for , or until it has wilted.
Remove the spinach and when cool enough to handle, squeeze it to remove as much water as possible.
Chop the spinach and set aside.
Heat the butter in a skillet over moderate heat.
When the butter has melted and looks foamy, add the shallot and cook for , or until it has softened.
Add the spinach and cook for a minute or so to evaporate any remaining liquid.
Add the breadcrumbs, mix in thoroughly and cook for another minute.
Remove from the heat and set aside.
Combine the oyster liquor and the apple cider in a saucepan and bring to a boil over high heat.
Cook until the liquid has reduced to 1/4 cup.
Add this and the Crème Fraiche to the spinach mixture.
Place each oyster on a half shell.
Top with spinach.
Bake for , or until hot.
HOT TIP: Crème Fraiche is available in the dairy cases of many supermarkets and gourmet specialty shops.
You may substitute dairy sour cream.
Or you can make your own Crème Fraiche: combine one cup whipping cream, not ultra-pasteurized, and 3 TB.
stirred plain yogurt or buttermilk.
Whisk the ingredients until well blended, pour the mixture into a saucepan and cook over moderate heat for or until the mixture is lukewarm.
Pour the ingredients into a jar.
Cover the jar and let the mixture stand at room temperature for or until it has thickened to the consistency of stirred yogurt.
Refrigerate the sauce at least to allow the flavors to mellow.