Oysters Normande

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

Total Time:
30 mins


  • 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


  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.

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