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This classic oyster appetizer is easy to make. With the Zojirushi Fish Roaster you can roast it without the worry of over cooking. |
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Ingredients (serves 2-4): For Spinach Mixture: - 4.5 oz. fresh baby spinach
- 1/2 bunch watercress, stems trimmed
- 1 tsp. garlic, minced
- 1-1/2 Tbsp. green onions, minced
- 6 Tbsp. (3 oz.) unsalted butter, room temperature
- 1/4 cup breadcrumbs
- 1 tsp. tarragon leaves, dried
- 1/2 tsp. fennel seeds, ground
- 1/2 tsp. hot pepper sauce
- 1/4 tsp. salt
For Oysters: - 12 fresh oysters
- 1/8 cup freshly grated Parmesan cheese
For Plating: - Coarse salt, as needed
- Lemon wedges
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1
Boil water in a pot (not included in ingredients list). Blanch spinach and watercress, squeeze out water then chop finely. In a bowl, place spinach and watercress, and remaining ingredients under “Spinach Mixture” and combine well.
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2
Shuck oysters, discard the top shell. Top each oyster with 2-1/2 teaspoons of spinach mixture and sprinkle Parmesan cheese.
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3
Add water to the Fish Roaster’s water tray, set rack to the standard height and preheat for 5 minutes.
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4
Place oysters on the rack and roast for 6-8 minutes or until cooked through. Cheese will brown and sauce will sizzle. Repeat until all oysters are cooked.
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5
Arrange oysters on coarse salt on a plate and serve with lemon wedges. Enjoy immediately while hot.
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6
Enjoy!
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