0 Ratings
Recipe courtesy of Chef Alyssa Dignard
0.50 cup Champagne, or dry Prosecco
0.50 cup Frozen or Fresh Cranberries
1 cup white wine vinegar
1.50 tsp tbsp sugar
1 tsp fresh ground black pepper
0.50 tsp salt
1 tbsp finely diced shallot
3 cup panko bread crumbs
0.25 cup melted butter
1 tbsp Celery salt
1 tbsp Savoury
1 tsp garlic powder
1 tsp onion powder
.25 tsp Poultry Seasoning
1 tsp black pepper
1 box of frozen drained and dried spinach
2 shallots minced
2 tbsp butter
1 tbsp veggie oil
2 garlic cloves minced
0.125 cup white wine
2 cup heavy cream
1 tbsp Black pepper
2 tbsp parmesan cheese
4 tbsp mozzarella
Salt+Pepper
Hand Chop the cranberries or place in the food processor until minced. We still want some texture. Mix all the other ingredients in a bowl, add the cranberries, and adjust seasoning to your taste.
Melt the butter in a small pot, add all the herbs spices and let sit for 10 mins. Place the bread crumbs In a bowl and pour over the melted butter mix. Mix in the butter well and adjust seasoning to your taste.
Drain and squeeze out all the liquid from the frozen spinach. In a small sauce pan add the butter and oil. Sautee the shallots and garlic for a few mins making sure not to burn them. Deglaze the pot with the white wine and cook for an additional 4 mins. Add the spinach, cream, and cheese. Stir until thickened and season with salt and pepper to your taste.
To assemble. Shuck your oysters and place on a pan. Add enough spinach filling to cover the oyster. Then generously sprinkle with your bread crumbs and place under your broiler until toasted. Serve with your mignonette on the side.
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