Makes 1 serving
4 medium Gulf Coast oysters
2 oz. young French brie—not too runny
2 cups spinach
Peanut oil at 360° F for frying
1 tbsp. butter
Salt and pepper
- Season oysters with salt and pepper, roll in corn flour and fry in the peanut oil until crisp. Remove with slotted spoon and place on paper towels to drain.
- Sauté the spinach in butter until limp. Cut the Brie into four cubes half as big as the oysters, leaving the rind on. On an ovenproof plate, place four small amounts of sautéed spinach. Put a fried oyster on each pile of spinach. Place a cube of Brie on each oyster, then gently mold the cheese over each bivalve. Place the plate in a hot oven until the melting cheese begins to run on the plate.
- Serve immediately.
More on Annunciation...