Oysters Normande

Le Coucou chef Daniel Rose broils oysters on the half shell with licorice-flavored spinach and sour cream.

  • Total Time:
  • Servings: 8

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  • 1 pound spinach, stemmed

  • 2 tablespoons minced shallots

  • 1 tablespoon pastis

  • Kosher salt
  • Pepper
  • 16 oysters (preferably Wellfleet), shucked, on the half shell

  • 1/2 cup (4 ounces) sour cream

How to make this recipe

  1. Preheat the broiler and position a rack 
8 inches from the heat.

  2. Fill a medium bowl with ice water. In 
a medium saucepan of salted boiling water, blanch the spinach just until wilted, about 
1 minute. Drain, then transfer to the ice bath to cool completely, about 3 minutes. Drain, squeeze dry and finely chop. Transfer the spinach to another medium bowl and 
add the shallots and pastis. Season with salt and pepper and mix well.

  3. Arrange the oysters on a baking sheet. Spoon the spinach on top and dot with 
the sour cream. Broil for about 10 minutes, until golden. Serve warm.

Make Ahead

The blanched spinach can be refrigerated for 2 days.

Contributed By Published December 2016

1094140 recipes/oysters-normande 2016-11-07T14:33:29+00:00 Daniel Rose december-2016 recipes,oysters-normande 1094140

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