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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Nutrition (calculated from recipe ingredients)
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Calories: 2054
Calories From Fat: 1225
Total Fat: 138.9g
Cholesterol: 212.6mg
Sodium: 3533.4mg
Potassium: 4296.6mg
Carbohydrates: 139.3g
Fiber: 61.4g
Sugar: 8.6g
Protein: 91.8g