Baked Oysters And Spinach With Curried Hollandaise
- CURRIED HOLLANDAISE:
- 2 tablespoons unsalted butter
- 4 pounds spinach coarse stems
- discarded, leaves washed well, spun dry
- Freshly-ground white pepper to taste
- 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
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.