Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
To most this dish is a classic appetizer, but serve it before noon and it makes a lovely, fancy brunch served alongside sparkling wine. There aren't many morning foods that incorporate oysters (if you have one, please let me know!) but there's something about the crisp breadcrumb, soft oyster and salty cheese that has always screamed brunch to me.
The technique of drizzling Pernod (an anise flavored French liqueur) over the oyster just before they are broiled makes the final product wonderfully fragrant, without taking on some of the stronger flavors of Pernod.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- Active time: 20 minutes
- Total time:35 minutes
- 16 oysters
- 1 1/2 tablespoons butter
- 2 cloves garlic, minced
- 5 ounces baby spinach
- 1/4 cup white wine
- 1/2 cup panko bread crumbs, divided
- 2 tablespoons grated parmesan cheese
- Kosher salt and cracked black pepper
- Drizzle of Pernod
Melt butter in sauté pan over medium high heat and add garlic; cook until fragrant, about 3 minutes. Add baby spinach and white wine and cook until most of the liquid has evaporated, about 6 minutes.
Remove garlic mixture to a pan and add 1/4 cup breadcrumbs and parmesan cheese, and season to taste with salt and pepper.
Preheat broiler. Carefully shuck oysters, making sure to spill as little of the oysters' liquor as possible (check out this Knife Skills post to get some pointers). Place oysters on baking sheet and divide toppings evenly between them. Sprinkle each oyster with remaining bread brumbs, and drizzle with pernod.
Cook until breadcrumbs are crisp and oysters are warmed through, about 10 minutes. Serve immediately with sparkling white wine.