|
|
|
Brandy-Baked Willapa Bay Oysters
Serves 4
THE BUTTER
- 1/4 lb bacon, or about 4 strips of extra-thick sliced
- 1/4 lb butter
- 1 oz brandy (2 Tbsp.)
- 1 oz cream (2 Tbsp.)
- 1 clove garlic, minced
- 1.5 tsp chopped parsley
- 1 tsp each ground fennel seed and mace
- 1 c spinach leaves, rinsed and torn into bite-sized pieces
- 32 Willapa Bay oysters, or about 1 quart
- 1/2 c heavy cream
- 1/2 c cracked meal or bread crumbs
- 1/2 c Parmesan cheese
- Fry the bacon until crisp and crumble into bits.
- Soften the butter and combine in mixer with the rest of the ingredients. This is even better if made a day in advance.
- Layer the spinach into 4 individual ramekins. Divide the oysters between the 4 ramekins. Dot with 2 tbsp each of the composed butter, the cream, cracker meal and Parmesan.
- Bake for 15-20 minutes in a 475-degree oven, or until the casserole is bubbly and golden brown.
LoCarb Option: Omit the cracker meal altogether, or substitute LoCarb breading or toasted LoCarb bread crumbs.
|
|
|
 |
