Oysters Trump
Farmed oysters are the most sustainable choice. Dredging of wild oysters can severely damage oyster reef habitat, and wild oysters may be contaminated with toxins. For more information, click here.
- 2 cups spinach (chopped)
- ¼ cup fresh parsley (chopped)
- 2 medium shallots (fine diced)
- 1 bulb fennel (fine diced)
- 3 Tbsp butter
- ¼ cup bread crumbs
- 1 tsp lemon juice
- 1 Tbsp Tabasco
- 2 Tbsp Vodka (optional)
- Parmesan cheese fine shred
- Salt and pepper
Melt 1.5 Tbsp butter in a sauté pan (at least 10”) on medium heat. Add shallot and fennel and “sweat” (sauté 3 min on medium heat with no browning). Add spinach and parsley and tsp salt and tsp pepper and cook down for about 5 min.
Turn off heat and add remaining butter and stir until combined. Add bread crumbs, Tabasco, lemon juice and vodka and stir until combined. Refrigerate for at least 30 min.
Heat oven to 400°. Shuck fresh oysters* and reserve meat in one side of the shell. Place one Tbsp mix on each and top with a pinch of parmesan cheese. Bake at 400° for 12 min. Serve immediately.
*Ask your fish counter about shucking oysters or look online for a lesson. (it’s not that hard and is worth the reward).
