Hot oysters with spinach and PASTIS DE L’ILE DE RE

Method

• Step 01
  Prepare the béchamel by diluting the flour with the fish stock and oyster water. Place over low heat and allow the béchamel to thicken. Add the lemon juice and PASTIS DE L'ILE DE RE. Mix and add the butter. Set aside.
• Step 02
  Chop the shallot and sauté in a frying pan with a knob of butter. Add the spinach, washed and squeezed dry. Add salt and pepper to taste. Leave to cook.
• Step 03
  Meanwhile, remove the oysters from their shells, keeping their water. Then place them with their shells on an oven tray lined with coarse salt to hold them in place. Preheat oven to 180°, gas mark 6.
• Step 04
  Place a spoonful of spinach on each oyster. Add a spoonful of bchamel sauce and sprinkle with Parmesan and breadcrumbs.
• Step 05
  Place the oysters in the oven and, after 8 min. of cooking, turn the oven to the grill position for 2 to 3 min. to finish cooking and brown the oysters. Enjoy immediately with a glass of PASTIS DE L'ILE DE RE.

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