Source:

Cajun Creole Cooking by Terry Thompson

Serves/Makes:6

Ingredients

• 10 oz (280 grm) frozen chopped spinach
• 6 tbsp (90 ml) unsalted butter or margarine
• 1 bunch watercress
• 1/4 cup (60 ml) minced Italian flat leaf parsley
• 6 green onions
• 2 tsp (10 ml) fine minced green bell pepper
• 1/2 tsp (2 ml) fresh ground black pepper
• 1/2 tsp (2 ml) dried leaf marjoram
• 1/2 tsp (2 ml) dried leaf basil
• 1/2 tsp (2 ml) dried ground cayenne red pepper
• Salt
• 1 tbsp (15 ml) Herbsaint or Pernod
• 1/2 cup (125 ml) whipping cream
• rock salt
• 24 shucked fresh oysters
• 24 well scrubbed oyster shells

Preparation

• Press thawed spinach until very dry and set aside.
• Saute spinach, water cress, parsley, green onions,and bell pepper in butter until slightly wilted.
• Add black pepper, marjoram, basil, cayenne, salt, Pernod, and whipping cream.
• Cook until thick and creamy adding more cream if too thick.
• Preheat oven to 400F (205C).
• Line a large pan with rock salt.
• Pat each oyster dry with paper towell.
• Place one oyster in each shell.
• Nest shells into rock salt.
• Top each with spinach mixture evenly.
• Bake 10 to 15 min.

Comments

Parmesan cheese on top is good. Could also be 4 light enterees instead of 6 appetizers.