Serves 2
12 oysters
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons minced shallots
2 cloves minced garlic
4 tablespoons finely chopped fennel root
2 ounces Absinthe (or Pernod)
Sprinkle of salt and pepper
2 cups baby spinach
Small wedge of St. Andre cheese
Open oysters (* see tip below), discard top shell and arrange on cookie sheet. Heat butter and olive oil in sauté pan. Add shallots, garlic and fennel root and sauté over medium low heat until tender, but not browned, about 5 minutes. Add Absinthe, salt and pepper and stir to combine. Place spinach in pan and cook just until wilted, 1 – 2 minutes.
Divide spinach mixture evenly (about a kitchen teaspoon each) among the 12 oysters. Top each with 1 teaspoon St. Andre cheese. Bake at 375 degrees for 5 minutes or until cheese is melted.
* John Lowell, owner of the East Dennis Oyster Farm, offers the following instructions on how to open an oyster. First, always wear a pair of sturdy gloves and use a good quality oyster knife. Lowell says true Cape Codders go in from the side, but its easier to in at the hinge and twist the knife to pop it open. Cut the adductor muscle that holds the shell closed. Discard the top shell and separate the adductor from the bottom shell. For the best presentation, take your knife and flip over the oyster meat.
