INGREDIENTS

INSTRUCTIONS

Note: See the Emerils Essence Information recipe which is included in
this collection.  In a saute pan, heat the butter and olive oil. When
the pan is hot,  saute the shallots, garlic, and spinach, saute for 2
minutes or until  the spinach is completely wilted. Season with salt
and pepper. Remove  the saute pan from the stove. Holding it at a
distance away from the  burner, add the Pernod. Set the pan back on the
stove, and flame the  Pernod. Simmer for 1 minute and whisk in the
cream and reserved  oyster liquid. Remove from the heat and pour into a
blender. Puree  the mixture until smooth and pour back into the saute
pan. Season  with salt and pepper. Bring the spinach puree up to a boil
and reduce  to a simmer. Fold in the oysters. Cook just until the edges
of the  oysters begin to curl, about 2 to 3 minutes, depending on their
size.  Remove from the heat. In a swallow bowl, spoon the sauce in the
center. Arrange the oysters like the spokes of a wheel on top of the
sauce. Dab a little caviar on each oyster. Pile the fried spinach in
the center of the plate. Garnish with Emerils Essence. This recipe
yields 4 servings.  Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EE-2312 broadcast
02-14-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  03-08-1997  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 325
Calories From Fat: 276
Total Fat: 31.3g
Cholesterol: 172.5mg
Sodium: 492mg
Potassium: 272.3mg
Carbohydrates: 6.8g
Fiber: 2.2g
Sugar: <1g
Protein: 7.3g