Recipe courtesy of Prince Edward Island Tourism
pkg fresh spinach
cup shallots, finely chopped
cloves garlic, crushed
tbsp heavy cream
tsp hot pepper sauce
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.
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