Baked Oysters And Spinach With Curried Hollandaise

Baked Oysters And Spinach With Curried Hollandaise
Baked Oysters And Spinach With Curried Hollandaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons unsalted butter

  • 4

    pounds spinach coarse stems

  • discarded, leaves washed well, spun dry

  • Freshly-ground white pepper to taste

  • CURRIED HOLLANDAISE:

  • 1 1/2

    sticks unsalted butter - (3/4 cup)

  • 5

    large egg yolks

  • 2

    tablespoons fresh lemon juice

  • 2

    tablespoons dry white wine

  • 2

    dashes Tabasco pepper sauce or to taste

  • 1

    teaspoon curry powder or to taste

  • 20

    oysters shucked, reserving

  • the bottom shells

Directions

In a large kettle, melt butter over moderately-low heat, in it cook the spinach, covered, stirring occasionally for 15 minutes, or until very tender. Drain in a colander. Squeeze out excess liquid from spinach, chop spinach, and season it with the white pepper and salt to taste. Let spinach cool completely. Make the curried Hollandaise: In a small saucepan heat butter over moderate heat until it is melted and foamy, but do not let it brown. In a blender put yolks, lemon juice, wine, a pinch of salt, and Tabasco and turn machine on and immediately off. With the machine at low speed, add the butter in a stream. Cover the blender, increase the speed to high and blend the mixture for 1 minute. Add curry powder and blend Hollandaise well. Arrange the reserved oyster shells on a large baking sheet, put an oyster in each shell, and top each one with about 1 tablespoon of spinach. Bake oysters in the middle of a preheated 450 degree oven for 10 minutes or until heated through. Top each oyster with 1 tablespoon of the curried Hollandaise and broil oysters under a preheated broiler about 4 inches from the heat for 1 minute, or until the tops are browned lightly. This recipe yields 4 servings.

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