![]() ![]() Place your oysters on a sheet pan, top with shredded mozzarella. Shuck desired number of oysters and stuff each oyster with cooled spinach stuffing enough to almost cover oyster, don’t pack down. When cool, add small batches to food processor and pulse till until ingredients are a rough/smooth consistency. Stir in cheese and salt and pepper to taste. Pour all ingredients into a mixing bowl and add breadcrumbs to absorb excess moisture. Carefully, as it is flammable, add liquor and reduce till almost dry. Add spinach, basil, parsley and garlic and sauté till spinach is wilted.
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