0 Ratings
Recipe courtesy of Prince Edward Island Tourism
- 2 Servings +
12 PEI oysters
0.50 pkg fresh spinach
0.50 cup shallots, finely chopped
2 cloves garlic, crushed
2 tbsp butter
2 tbsp heavy cream
1 tbsp Pernod
0.50 tsp hot pepper sauce
0.50 cup Gruyere cheese, grated freshly
ground black pepper to taste
Wash the fresh spinach and place in a large saucepan, heat gently for 3-4 minutes until just wilted, drain well and squeeze out the liquid.
Arrange the opened oysters on a flat, non-stick baking sheet or dish.
In a saucepan, sauté the shallots and garlic in the butter; then add the spinach, oyster juice and pepper.
Add the cream and bring to a simmer; add the Pernod.
Spoon the mixture over each oyster and then sprinkle with cheese.
Place under a hot broiler until the cheese sizzles; about 2-3 minutes.
Serve immediately.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
