Kevin Reading from Abbott’s Grill visited the DelmarvaLife kitchen to prepare baked oysters with spinach, mushrooms and Asiago cheese.
Here’s what you need:
- 6 Delaware or Chesapeake oysters
- 1 cup exotic mushrooms
- 3oz Pernot (liquor)
- a bag of spinach
- 1 cup Asiago cheese
- 1 oz blended oil
- 1 teaspoon minced garlic
- 1/4 cup fine diced onion
- 1/4 cup fine diced fennel
- 1 pint heavy cream
- Salt and Pepper
- Corn starch slurry (a semi-liquid mixture) to thicken
Instructions:
Add oil to a small pot over med heat. Add garlic, onion and fennel. Cook for several minutes. Add mushrooms and cook for one minute. Deglaze with Pernot and flame, add heavy cream and reduce for several minutes. Add spinach and Asiago. When the spinach has reduced down, thicken with a cornstarch slurry so that the filling will stay on the oyster. Bake for 5 minutes or until golden brown. Serve with lemon and a small fennel salad.
