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Baked Oysters And Spinach With Curried Hollandaise


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  • 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


Servings 4


Step 1

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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