Oysters Herbsaint Recipe

Aurora Catering's

Oysters Herbsaint
Yield 8 - 10 Appetizer Plates

Ingredients
Sauce
2 OZ FRESH SPINACH LEAFS
4 OZ HEAVY WHIPPING CREAM
2 TSP GRANULATED GARLIC
1 1/2 TSP LOUISIANA HOT SAUCE
1 TSP WHITE PEPPER

1 LOAF FRENCH BREAD (Partially Stale)
1/2 LB BUTTER

42 - 48 FRESHLY SHUCKED OYSTERS (about a quart, see Chef Notes below)
2 JIGGERS HERBSAINT (About 3 oz)
1/4 CUP SHREDDED ROMANO CHEESE

1 FRENCH BREAD LOAF

Method
Chop the spinach leafs as much as you can by hand, then place them in a large/tall cup (at least 16 oz, preferably a 32 oz cup). Then use a stick blender to emulsify the spinach. Add the cream and mix. DO NOT OVER blend, you do NOT want the fats in the cream to turn to butter. Add the garlic, hot sauce and white pepper, mix.

Meanwhile, cut the loaf of French bread on the diagonal to make 20- 22 medallions. Brush the bread with the butter, then toast the bread (both sides) on a grill. Give the bread some nice grill marks.

In a large non-stick Teflon skillet and over medium heat melt the remaining butter. (This should be about 1/4 pound.) Add the sauce to the pan, continuously stir and reduce by half. Drain the oysters, place on a paper towel and pat dry. (Inspect for shells, pearls or any mud.) Add the oysters to the sauce and poach until oysters start to curl, about 1 minute, add the Herbsaint and poach for an additional minute NOTE!! DO NOT OVER COOK THE OYSTERS!!!

Raw Oysters are NOT created equally!!! Some are VERY salty and some are NOT. Adjust for salt and hot sauce, if needed.

Plate Presentation
Arrange the crustinies in either a large family style preheated platter or smaller shallow bowls. IF you use bowls divide up the oysters and sauce evenly. Garnish with romano cheese.

Chef's Notes:
In Louisiana we purchase oysters by the quart, 1/2 gallon and gallon. A reputable seafood supplier will have 4 dozen oysters in a quart. Gallons are usually measured by weight. A gallon is 5 lbs of raw oysters, washed then topped with fresh water.

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