INGREDIENTS

INSTRUCTIONS

In a small skillet heat the oil over moderately high heat until it is
hot but not smoking and in it fry the shallots, stirring, until they
are browned and crisp. Transfer the shallots with a slotted spoon to
paper towels to drain, discarding the oil from the skillet, and
sprinkle them with salt to taste. The fried shallots may be made 2
days in advance and kept wrapped in the paper towels at room
temperature.
In a kettle cook the spinach in the water clinging to the leaves with
the fennel seeds, covered, over moderate heat, stirring occasionally,
for 3 minutes, or until it is wilted. In a colander drain the spinach
mixture and press out the excess liquid. In a food processor puree
the spinach mixture with 2 tablespoons of the butter and salt and
pepper to taste and transfer the puree to a small bowl. In the small
skillet cook the fennel bulb in the remaining 1 tablespoon butter
over moderately low heat, stirring, until it is just tender and stir
it into the spinach puree. The spinach fennel puree may be made 1 day
in advance and kept, its surface covered with plastic wrap, chilled.
Arrange the oysters in the reserved shells in a jelly-roll pan filled
with some of the coarse salt (to balance the shells), divide the
spinach fennel puree among them, and bake the oysters in a preheated
400F. oven for 12 to 15 minutes, or until they are just cooked
through. Top the oysters with the fried shallots, garnish them with
the fennel sprigs, and arrange them on a platter filled with more of
the coarse salt.
To shuck oysters:
Scrub the oysters thoroughly with a stiff brush under running cold
water. Hold each oyster flat side up on a work surface with the
hinged end away from you, insert an oyster knife between the shells
at the hinged end, twisting the knife to pop open the shell, and
slide the blade against the flat upper shell to cut the large muscle
and free upper shell. If the shell crumbles and cannot be opened at
the hinge, insert the knife between the shells at the curved end of
the oyster, pry the shells open, and sever the large muscle. Break
off and discard the upper shell and slide the knife under the oyster
to release it from the bottom shell.
Makes 12 baked oysters.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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