Today's Coastal Cooking recipe is courtesy of Owner/Chef Joe Simone from Simone's in Warren, Rhode Island via our weekly Rhode Show segments, which premiere Tuesdays at 9:00 AM.
- About 4 ounces fresh spinach
- 1 tbsp. minced shallot
- 1 tsp butter
- Pernod, Ricard, Ouzo or any other Anise flavored liquor to taste, optional
- 1/4 cup heavy cream
- salt to taste
- 12 Oysters, opened, juices carefully left with oyster
- 2-3 tbsp. grated Parmigiano
- Blanch the spinach in boiling salted water for 30 seconds. Drain and immediately spread out on a paper towel lined cookie tray. When cool carefully and thoroughly squeeze the spinach, trying to remove as much moisture as possible.
- Chop the squeezed spinach and set aside while you make the Pernod cream.
- Add the shallot and butter to a small skillet and set over med-high heat. Cook and stir for a few minutes until the shallot wilts and becomes fragrant. Add about 1 ounce Pernod and reduce 1 minute—be careful the Pernod might ignite!
- Add the cream, bring to a simmer and cook about 3 minutes until the cream has reduced by 1/2. Off the heat and allow to cool for 10 minutes or so.
- Combine the cream mixture with the spinach and taste for salt and Pernod—you will probably want to add a dash or two of Pernod at this point. You can cover and refrigerate the Pernod-Spinach blend for up to two days.
- To serve preheat your oven to 400F. Divide the spinach mixture on top of the shucked oysters (still in their shells) and then sprinkle each oyster with some grated Parmigiano.
- Bake for 6-10 minutes until the Parmigiano is melted and golden brown. Serve hot.