
Hot Oysters on the Half Shell

by:




Hot oysters in the shell make an appealing first course or hors d'oeuvre. The various elementsthe creamed spinach, the hollandaise, and the oysters themselvescan be prepared ahead of time and then broiled just before serving. You can also vary the topping and the vegetable bed on which the oysters sit. This is a rich dish, so 5 oysters are usually the right amount for a first course.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 6
12 oysters (shucked)
10 ounces spinach (stems removed)
3 tablespoons heavy cream
Salt
Pepper
1 tablespoon curry powder
1 tablespoon butter
1 cup Hollandaise Sauce
Paprika
Nutrition Facts
Hot Oysters on the Half Shell
Servings Per Recipe: 6
Amount per Serving
Calories: 187
- Total Fat: 10.4 g
- Saturated Fat: 3.8 g
- Trans Fat: 0.1 g
- Cholesterol: 63.2 mg
- Sodium: 309.8 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.5 g
- Sugars: 2.1 g
- Protein: 12.6 g
preparation

The creamed spinach called for here can be replaced with sorrel (which gives everything a delightful tang), chopped onions or leeks cooked in butter, chopped mushrooms cooked down to eliminate the liquid they release and then lightly creamed, cooked tomatoes, creamed diced cucumbers, or peeled and diced fresh chiles, such as poblanos. The sauce can be replaced by bread crumbs drizzled with a little melted butter, or by a sauce made by boiling down the oyster liquor with a little white wine and shallots, adding heavy cream, and boiling the mixture until it is thick enough to coat the oysters. You can add finely chopped tomatoes, fresh herbs, or chiles to the sauce.
comments