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Fried Oysters with Creamed Spinach & Pernod Recipe


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     Fried Oysters with Creamed Spinach & Pernod

Category   Entrees - Maindishes
Sub Category   None
Servings   1

1 C fresh spinach
1 teaspoon Pernod
1/2 C heavy cream
1 tablespoon grated Parmesan Cheese
6 Fried Oyster
S & P to taste

Fried Oyster Take 6 fresh gulf oysters and dredge in flour seasoned with salt and pepper and deep fry for three to four minutes. Set aside on paper towel to drain. Pernod Cream Sauce In a small skillet sauté spinach in Pernod. Reduce. Lower heat, add cream until slightly thickened. Add Parmesan and salt and pepper. Put on plate and top with fried oysters.

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