Coffin Bay Oysters Florentine

Ingredients

2 Dozen Coffin Bay Oysters

½ Small Brown Onion

1 Clove Garlic

1 tbls Butter

3 Cups Baby Spinach

⅓ Cup White Wine

1 Cup Cream

Sea Salt

Black Pepper

1 Cup Cheddar Cheese, grated

⅓ Cup Parmesan Cheese, grated

Method

Preheat the oven to 180℃

Remove the oysters from the shells and set aside, pat the shells dry and place on a tray lined with baking paper, specifically designed oyster trays work really well.

Finely chop the onion and garlic . Heat a large, deep sided frypan over a medium heat, add the butter and gently sauté the onion and garlic until soft and fragrant. Add the baby spinach and stir, once wilted add the white wine and season with sea salt and black pepper.

Add the cream to the spinach mixture and allow to simmer until the sauce has reduced and thickened.

Spoon some of the mixture into the oyster shells, top with the oyster then a little more of the sauce, sprinkle each oyster with the grated cheddar and parmesan cheese.

Place under the griller on a low heat or in the oven and cook until the cheese has melted and is golden brown, serve immediately.

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