Green Fairy Oysters
Published February 9, 2015
Tony Cenicola/The New York Times
- Total Time
- 40 minutes
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Ingredients
18 oysters on the half shell
Salt
2 bunches spinach, well rinsed, stems removed
4 tablespoons unsalted butter
2 shallots, minced
Freshly ground black pepper
Nutritional analysis per serving (2 to 6 servings)
23 grams carbs; 143 milligrams cholesterol; 348 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 5 grams fiber; 1023 milligrams sodium; 27 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Remove oysters from shells and set aside. Place shells on a baking sheet and place in oven. Have a bowl of ice and water ready.
- Step 2
Bring a large pot of salted water to a boil. Add ⅓ of the spinach, then cook a minute or two, until spinach has wilted; remove and place in ice water. Stir. Meanwhile, heat 1 ½ tablespoons butter in a skillet. Cook until nut-brown.
- Step 3
When spinach has chilled, a few minutes, drain and place in a blender with browned butter. Blend until puréed, adding up to ⅓ cup water as needed for blender to process spinach, scraping sides of container a few times.
- Step 4
Heat remaining butter in skillet. Add shallots and sauté until soft. Add remaining spinach and sauté over medium-high heat until spinach is wilted and most of liquid in pan has evaporated. Fold in spinach purée, season with salt and pepper and remove from heat.
- Step 5
Arrange hot shells on a warm platter and put an oyster in each. Briefly reheat spinach and spread a scant tablespoonful on top of each oyster, just covering it. Serve at once.
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