24 Hog Island Sweetwater oysters*, scrubbed
2 shallots, sliced thin
2 T. butter
¾ c. heavy cream
2 T. olive oil
4 oz. andouille sausage, minced
¼ c. coarsely ground breadcrumbs
1 T. flat leaf parsley, chopped
3 bunches spinach, cleaned
2 shallots, minced
2 T. butter
Preheat oven to 450°F. Shuck the oysters with an oyster knife. Discard the top shell and remove the oysters from the bottom shell to a strainer set over a small bowl to catch all the liquid. Lay bottom shells on a sheet pan and refrigerate the oysters until ready to serve.
For the white wine sauce, sauté the shallots in the butter over medium heat until soft. Add the wine and reduce until almost dry. Add the cream and the reserved liquid from the oysters. Reduce to a light sauce consistency. Reserve.
Heat a medium skillet over high heat. Add the olive oil and andouille and cook until crisp. Stir in the breadcrumbs and cook to brown. Add the chopped parsley and reserve.
Heat a large skillet over high heat. Add the butter and shallot and saute to soften. Add the spinach and cook until wilted. Season with salt and set aside.
Spread rock salt on a sheet pan and set in the oven to get hot. Lay the oysters on top of the rock salt and return to the oven. Place a little of the spinach in the bottom of each oyster shell. Set the oyster on top and cover with a spoonful of the white wine sauce and top with a little of the breadcrumb mixture. Bake for two to three minutes until oysters just begin to curl around the edges. Serve immediately.
Enjoy with a glass of Cakebread Cellars Chardonnay.
- Hog Island Oyster Company is located in Point Reyes National Seashore on Tomales Bay, north of San Francisco. They farm both Atlantic and Pacific oysters, as well as Manila clams. The Sweetwater is an oyster they are most well known for. They can be found at www.hogislandoysters.com.