Gratinéed Oysters with Spinach, Cheese and Garlic
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Gastrotools
Recipes from professionals
Even the most committed oyster skeptics tend to give in once these cheese-gratinated oysters with garlic and spinach reach the table. This little appetiser is a wonderful alternative to – or addition to – the classic raw oyster on New Year's Eve, when you want to add an extra touch of luxury to the menu on the last night of the year.To make opening the oysters easier, you can briefly place them under the grill or cook them for around 20 seconds, until the shells loosen. Just note: this trick only works if the oysters are going to be served cooked.The oysters and filling can also be prepared earlier in the day. When the time comes, they simply need to go under the grill just before serving.
Servings
: 4
people
Ingredients
50
g
Parmesan
15
g
butter
1
tbsp
wheat flour
1.75
dl
milk
1
pinch
nutmeg
1
clove
garlic
Butter for frying
50
g
baby spinach
12
oysters
0.5
dl
panko breadcrumbs
Salt and pepper
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Instructions
Step 1/12
Grate the Parmesan.
Step 2/12
Melt the butter in a pot, add wheat flour, and stir it well together.
Step 3/12
Now add the milk little by little while constantly stirring, so that a béchamel sauce forms.
Step 4/12
Add the grated Parmesan and let the cheese melt.
Step 5/12
Season with nutmeg, salt and pepper.
Step 6/12
Peel and finely chop the garlic.
Step 7/12
Sauté it in butter in a pan, without browning it.
Step 8/12
Now add the spinach and continue sautéing until it wilts.
Step 9/12
Season with salt and pepper.
Step 10/12
Open the oysters, discard any excess liquid, and carefully loosen the oyster from the shell. Remember to check for shell fragments.
Step 11/12
First distribute the spinach and then the cheese sauce on top, and top each oyster with a little panko breadcrumb.
Step 12/12
Grill your oysters under the oven's grill function for 3-4 minutes until golden on top.
