FRESH OYSTERS IN SPINACH LEAVES
Modify your oysters!
Ingredients:
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12 large spinach or chard leaves.
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1 egg yolk.
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½ tsp. Dijon mustard.
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White pepper, to taste.
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½ cup peanut oil.
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24 fresh oysters, with juice and deeper half of each shell reserved.
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½ tsp. paprika.
Instructions:
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Prepare Spinach or Chard Leaves: Steam the spinach or chard leaves until tender but still bright green, approximately 2 minutes. Rinse them under cold water and pat them dry. Cut each leaf lengthwise along both sides of the center rib to divide the leaves in half.
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Make Mustard-Mayonnaise Sauce: Whisk the egg yolk with Dijon mustard and white pepper until thickened. Gradually whisk in the peanut oil in a thin stream to make a thick mayonnaise.
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Prepare Oyster Juice Reduction: Strain the reserved oyster juice through a fine sieve lined with dampened cheesecloth. Bring it to a boil in a saucepan and boil until reduced by half, about 4 minutes. Remove from heat and let it cool to room temperature. Whisk it into the mayonnaise.
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Wrap Oysters in Leaves: Wrap each oyster in a spinach or chard leaf and place them seam-side down on a half shell.
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Spoon Mayonnaise Over Oysters: Spoon 1 tablespoon of the prepared mayonnaise over the middle of each oyster, leaving some of the spinach or chard exposed for color contrast.
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Sprinkle with Paprika: Sprinkle each oyster lightly with paprika.
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Bake: Preheat the oven to 350 degrees F. Bake the oysters in spinach leaves for 15 minutes.
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Serve: Arrange the prepared oysters on a serving platter and serve immediately.
Yield:
This recipe serves 4 and makes an elegant and flavorful appetizer.
Note:
The combination of fresh oysters, vibrant green leaves, and a flavorful mustard-mayonnaise sauce creates a delightful dish. Adjust the seasoning to your taste and enjoy the unique presentation of these Fresh Oysters in Spinach Leaves.