Creation of Jules Alciatore, owner of Antoine’s restaurant in New Orleans and son of the founder of this legendary place. Due to a shortage of snails, a favorite among gourmets at the restaurant, Alciatore Jr. had the idea of replacing them with oysters, the latter being plentiful and cheap in New Orleans.
Ingredients
- 36 fresh oysters medium size
- 6 tablespoons butter
- 3 oz. fresh spinach finely chopped
- 3 scallions with 1 inch of green stem finely chopped
- 3 tablespoons finely chopped parsley
- 5 tablespoons breadcrumbs
- Tabasco sauce to taste
- ½ spoonful of Pernod or other anise liquor
- 1 lb gemstone salt
- Lemons for garnish
Instructions
- Using an oyster knife, open the oyster shells and detach the flesh.
- Discard the upper shells.
- Rub and dry the lower shells.
- Drain the oysters over a salad bowl and reserve their juice.
- In a large saucepan, melt the butter.
- Add the spinach, scallions, parsley, bread crumbs, Tabasco sauce, and anise liquor.
- Cook over low-medium heat, stirring constantly for 15 minutes.
- Remove from heat.
- Pass the mixture through a sieve.
- Let cool.
- Preheat the oven grill.
- Line a baking dish with a 1 inch (2,5 cm) layer of rock salt.
- Moisten the salt with water very lightly.
- Place the oysters in the salt.
- Pour some reserved juice on each oyster.
- Pour an equal amount of the spinach mix prepared on each oyster and spread it to the edge of the shell.
- Grill in the oven for about 5 minutes or until the filling is bubbling.
- Arrange the oysters in a tray and garnish them with parsley and lemon wedges.
- Serve immediately.