When chefs visit our farm, we welcome them with trays of Widow’s Hole Oysters Rockefeller and flutes of champagne. This recipe finds favor with those sad people who claim not to like oysters.
Recipe :
Steam spinach, if spinach is unavailable use any fresh leafy green. In a pinch use frozen.
Puree spinach and lettuce
Make white sauce (butter, flour). If crowd appears difficult to please, use some bacon grease.
Add to the pan of white sauce the pureed spinach & lettuce mixture.
Add to the white sauce liquor from your shucked oysters. A fresh oyster should be full of liquid. If not, be wary.
IMPORTANT: Taste. Add a dash of worcestshire and 2 splashes of Pastis, and a few gratings of nutmeg.
Taste again. If not zingy, with caution add a few sprinkles cumin or dribbles of lemon juice.
- Assemble oysters on a oven baking tray
- Cover shucked in the half-shell WIDOW’S HOLE OYSTERS generously with spinach sauce, sealingl in the oyster
- Sprinkle with breadcrumbs.
- There is a debate amongst oyster farmers if the grated Romano goes above or below the breadcrumbs.
Add lemon zest, if desired.
Broil for 9 minutes or until the gills of of the oysters curl and top is a crispy golden brown.
(Optional – hot sauce, paprika)