- Oysters in the shell
- Chopped cooked spinach, squeezed dry, approximately 1 – 2 tsp. per oyster
- Aioli, recipe follows, 1 tsp.-1 T. per oyster
- Freshly grated Parmesan, approximately 1 tsp. per oyster
Preheat the broiler.
Shuck
the oysters and discard the top shell. Place them on an ovenproof tray
or cookie sheet, preferably lined with parchment paper and/or filled
with rock salt. Cover each oyster with some of the chopped spinach,
then cover the spinach completely with a thin layer of ioli.
Sprinkle lightly with the cheese.
Broil until the aioli
is set, and it and the cheese are lightly browned, 5-10 minutes. Rotate
the tray if necessary to keep the browning even. Serve immediately.
This article appears in Feb 4-10, 2010.
