Skip to main content

Oysters are said to be a potent aphrodisiac. In this recipe, the crunchy coating and the melting softness of the oysters increases their appeal.

Servings: 2


1 bunch spinach leaves

2 tbsp. butter

1 tsp. chopped garlic

½ cup whipping cream

Salt and freshly ground pepper

½ cup cornmeal

2 tbsp. chopped parsley

12 oysters, shucked

Vegetable oil for frying


¼ cup pesto, store bought or homemade

A few drops hot pepper sauce


Wash spinach leaves. Place in pot and steam covered until wilted, about 3 minutes. Drain well and squeeze out all the liquid.

Heat butter in skillet, add garlic and spinach and cook until spinach is heated through. Add cream and bring to boil. Boil until cream is reduced and thickened. Season with salt and pepper. Keep warm or reheat when needed.

Combine cornmeal, parsley, salt and pepper. Drain oysters. Dredge oysters in cornmeal mixture. Heat enough oil to film base of small skillet. Place on high heat. Add oysters in two batches and quickly brown on each side, about 30 seconds per side. Place spinach at base of individual gratin dishes. Top with 6 oysters. Combine pesto and hot pepper sauce and place a dab on each oyster. Serve immediately.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

Please note that our commenting partner Civil Comments is closing down. As such we will be implementing a new commenting partner in the coming weeks. As of December 20th, 2017 we will be shutting down commenting on all article pages across our site while we do the maintenance and updates. We understand that commenting is important to our audience and hope to have a technical solution in place January 2018.

Discussion loading… ✨