Gratinéed Oysters with Spinach, Cheese and Garlic
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Gastrotools
Recipes from professionals
Even oyster skeptics must surrender when these cheese-gratinéed oysters with garlic and spinach come to the table. This little starter is ideal for New Year's Eve instead of (or as a supplement to) the typical raw oyster, if you want to make a little extra effort on the menu on the last night of the year.
To make opening the oysters easier, you can optionally put them under the grill briefly or boil them for 20 seconds until the shells loosen. However, this trick only works if your oysters are to be served cooked.
Oysters and filling can also be prepared earlier in the day. Then they just need to be grilled just before serving.
Servings
: 4
people
Ingredients
50
g
Parmesan
15
g
butter
1
tbsp
wheat flour
1.75
dl
milk
1
pinch
nutmeg
1
clove
garlic
Butter for frying
50
g
baby spinach
12
oysters
0.5
dl
panko breadcrumbs
Salt and pepper
Avoid screen shutting off
Instructions
Step 1/12
Grate the Parmesan.
Step 2/12
Melt the butter in a pot, add wheat flour, and stir it well together.
Step 3/12
Now add the milk little by little while constantly stirring, so that a béchamel sauce forms.
Step 4/12
Add the grated Parmesan and let the cheese melt.
Step 5/12
Season with nutmeg, salt and pepper.
Step 6/12
Peel and finely chop the garlic.
Step 7/12
Sauté it in butter in a pan, without browning it.
Step 8/12
Now add the spinach and continue sautéing until it wilts.
Step 9/12
Season with salt and pepper.
Step 10/12
Open the oysters, discard any excess liquid, and carefully loosen the oyster from the shell. Remember to check for shell fragments.
Step 11/12
First distribute the spinach and then the cheese sauce on top, and top each oyster with a little panko breadcrumb.
Step 12/12
Grill your oysters under the oven's grill function for 3-4 minutes until golden on top.
