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