Ingredients
- 24 oysters, on the half shell
- 4 tbs unsalted butter
- 1/2 cup shallots, finely chopped
- 1/4 cup Pernod liqueur
- 2 tsp Cape Cod Salt Works Lemon Pepper Dill Sea Salt
- 1 (9-ounce) package frozen creamed spinach, defrosted and drained
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyère cheese
Instructions
- Preheat the oven to 450°.
- Cover a sheet pan with aluminum foil. Nestle the oysters on the foil in one layer, making sure their juices stay in the shells.
- In a skillet over medium heat, melt butter, add shallots and sauté for 5 to 6 minutes, until they begin to brown. Add Pernod, and Lemon Pepper Dill Sea Salt, and cook for 2 to 3 minutes to reduce liquid. Stir in spinach and cook for 2 minutes, until the liquid is absorbed.
- Spoon about 1/2 tablespoon of the spinach mixture atop each oyster. Sprinkle the oysters evenly with the cheeses. Bake for 6 to 8 minutes, until the spinach is hot, and the cheese is melted. The oysters should be warm but not cooked through. Sprinkle with sea salt, lemon juice and a dash of habanero hot sauce if desired and serve hot.
Notes
Serving suggestion: Sea salt, lemon wedges and Lighthouse Keeper’s Habanero Hot Sauce
"This recipe has been enjoyed seaside by my family for countless summers, with fresh Barnstable Harbor Oysters." - Kelly O'Connell
Courtesy of Kelly O'Connell of Lighthouse Keeper's Pantry.
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