4 cups English spinach, chopped and rinsed
salt and white pepper to taste
15 ml (1 tbsp) butter
60 ml (1/4 cup) spring onions, finely chopped
60 ml (1/4 cup) Whole Hot or Mild Peppadew® Sweet Piquanté Peppers, drained and finely chopped
30 ml (2 tbsp) Parmesan cheese, grated
16 freshly shucked oysters on the half shell
Place the spinach into a hot saucepan and cook until wilted. It takes about 2 minutes. Drain and press down onto the spinach with a spoon to squeeze out the water and stir in the butter. Season lightly with salt and white pepper. Set aside.
Combine the spring onion and Peppadew® sweet piquanté peppers in a bowl.
Remove the oyster flesh from the half shell and place a spoonful of the buttery spinach onto the half shell. Place the oyster meat on top of the spinach. Top with a small teaspoon of the Peppadew® sweet piquanté pepper and spring onion mixture. Sprinkle the Parmesan cheese over the top. Place the oysters onto a bed of coarse salt in a large roasting pan and cook under the hot grill for 5 minutes. Serve at once.
Not everyone is partial to the taste and texture of raw oysters and prefers them cooked. Forget the Rockefellers. Here is a fabulous recipe for grilled oysters a la Peppadew®!