Herbsaint, or anise-flavored liqurs to deglaze pan
1 ¼ cup cream
For White Roux
1 oz butter
1 oz flour gluten free
1 bag fresh spinach
Salt and pepper to taste
Shucked Oysters (24)
4 strips of bacon rendered, chopped into small pieces for garnish
Instructions
Saute butter, garlic and onion in medium pan until tender. Add cayenne and mace and
let cook for a moment then remove from heat and deglaze pot with a splash of
Herbsaint. Return pot to heat and add cream.
Make white Roux by melting 1 oz of butter in saucepan with 1 oz flour. Continue to stir
and whisk until thickend and slightly darkened. Bring cream sauce to a bilk and then
whisk in roux. Keep cooking f or a couple of minutes until sauce thickens. Salet and
pepper to taste, set aside.
Open oysters, leave on half shell. Do not cut from bottom shell.. When ready to grill,
return sauce to a boil and stir in spinach as quickly as possible, Allow spinach to wilt but
retain some body and bright green color.
Generously spoon sauce into shucked oyster. Place Oysters on 500 degree grill until it
bubbles and the shell edges begin to brown. Garnish with Bacon.
Originally Submitted
5/13/2016
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You can add this GF Oyster Rockefeller recipe to your own private DesktopCookbook.