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

  • Le 21 November 2023
  • par samuel
3 1 3092

RECOMMANDE PAR : Caroline G, Lyon, inspirée d’une recette des huitres Rockefeller du blog culinaire de Jackie

  • To prep

    35 min
  • Préparation

    35 min
  • To cook

    10 min
  • Cuisson

    10 min
  • Level

  • Niveau

  • Servings

  • Personnes

  • 12 Oysters from ile de Ré
  • 1 organic shallot
  • 250g fresh spinach
  • 50g grated Parmesan cheese
  • 1 tablespoon PASTIS DE L'ILE DE RE
  • bechamel sauce
  • coarse salt from ile de Ré
  • For the homemade béchamel sauce :
  • 2 tablespoons flour
  • 20cl fish stock
  • 1 tablespoon white wine
  • 1 tablespoon organic lemon juice
  • filtered oyster water
  • 1 tablespoon butter
  • 1 tablespoon PASTIS DE L'ILE DE RE
  • fine breadcrumbs
  • île de ré salt
  • maceron powder


  • 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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