IN THE NET
November 16, 2016
Jeff Parrott (member recipe!)
1 bunch of spinach
Salt and pepper to taste
2 tablespoons of olive oil or more if needed
3/4 cup of Hellman’s mayonnaise
1 tablespoon of chopped garlic
2 tablespoons of grated Asiago cheese – Parmesan can be substituted
1 tablespoon fresh lemon juice
1 tablespoon cognac
Stir spinach constantly in hot large pot until all leaves are wilted.
Drain in mesh strainer, squeezing out as much water as possible with the back of the spoon. Roughly chop and toss with olive oil, salt & pepper.
Combine the rest of the ingredients in a bowl.
Shuck oysters into another bowl, reserving the deeper shell halves.
Line a baking sheet with a "rack" made by pleating a large sheet of aluminum foil to hold the oysters upright (or use rock salt).
Put a tablespoon of spinach in the bottom of each shell, top with an oyster and a tablespoon of sauce. (A rubber spatula works well to spread spread the sauce evenly.)
Bake in a 400 degree oven for 5 minutes; then brown under broiler for about two minutes more.
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