Appetizer

Huître Gratinée aux Épinards et Beurre à la Noisette

Name: Huître Gratinée aux Épinards et Beurre à la Noisette
Prep time: 14 min
Cook time: 12 min
Total time: 26 min
Yield: 2 servings
Ingredients: 4 large oysters (Belon or similar), in shell; 120g fresh spinach, washed; 60g unsalted butter, divided; 40g sliced hazelnuts, lightly toasted; 30g panko breadcrumb; 2 tbsp heavy cream; 1 small shallot, minced; 1 clove garlic, minced; ½ tsp fine sea salt; ¼ tsp white pepper; ⅛ tsp freshly grated nutmeg; Fleur de sel for finishing; ½ lemon, cut into wedges

A plump oyster on the half shell, baked with creamed spinach and a burnished brown butter–hazelnut panko crust that cracks under the spoon. Butter-rich, ocean-fresh, and finished with a squeeze of lemon and fleur de sel. Pure oyster bar decadence.

487calper serving 8gprotein 22gcarbs 43gfat 14min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this