From The Old Post Office Restaurant/Jane & Michael Stern 2004

Oysters with Spinach & Pastry
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoons olive oil 1 tablespoon butter 6 cups washed and trimmed fresh spinach
1 tablespoon Michel Mix salt and pepper 12 freshly shucked oysters
1/2 tablespoon fresh lemon juice 1 tablespoon Pernod 1 tablespoon heavy cream
1/2 cup grated Parmesan cheese 1 (10-count) can biscuit dough, rolled out to cover an 8-inch-square casserole dish



1 Preheat the oven to 400 F. Heat the oil in a saute pan over high heat and add the butter. Saute the spinach and Michel Mix quickly, adding a little salt and pepper. After just a few minutes on high heat, remove the spinach, and press and strain the liquid, returning it to the saute pan. Line the spinach in an oval casserole dish, making sure all of the liquid is strained off. Dot the spinach with oysters evenly in the casserole. To the remaining liquid, add the lemon juice, Pernod, and heavy cream, and reduce over high heat unitl thick, about 3 minutes. Remove from the heat and stir in the grated Parmesan. Pour this liquid over the spinach and oysters slowly and evenly. Top the casserole with rolled-out biscuit dough, overlapping the edges of the dish. Bake until golden, about 12 minutes.

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