Recipe courtesy of Chef Alyssa Dignard
cup Champagne, or dry Prosecco
cup Frozen or Fresh Cranberries
cup white wine vinegar
tsp tbsp sugar
tsp fresh ground black pepper
tbsp finely diced shallot
cup panko bread crumbs
cup melted butter
tbsp Celery salt
tsp garlic powder
tsp onion powder
tsp Poultry Seasoning
tsp black pepper
box of frozen drained and dried spinach
tbsp veggie oil
garlic cloves minced
cup white wine
cup heavy cream
tbsp Black pepper
tbsp parmesan cheese
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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