Ingredients
- 1 pound shucked oysters (East Coast variety preferred) with their liquid
- 4 ounces unsalted butter
- 2 ounces minced shallots
- 3 ribs celery, diced
- 6 ounces sliced crimini mushrooms
- 3 ounces all-purpose flour
- 6 ounces white wine
- 5 ounces heavy cream
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 ounces fresh spinach
- Salt, to taste
- 6 ounces breadcrumbs
- 1 tablespoon chopped parsley
- 2 teaspoons chopped chives
- 4 ounces shredded Swiss cheese
- 5 whole cleaned ramps (substitute 3 green onions)
- 6 ounces unsalted butter, at room temperature
- Salt and pepper, to taste
Preparation
METHOD
Strain the oysters and save the liquid along with the oyster meat. In a heavy-bottom pot, melt the butter. Add the shallots, mushrooms and celery and cook for 3–4 minutes. Stir in the flour to make a roux. Add the wine and oyster liquid. Bring to a boil. Add the heavy cream and bring to a simmer. Stir in the paprika and pepper and cook for 4–5 minutes on low, stirring to ensure it doesn’t burn. Add the spinach and fold in. Once the spinach is wilted, stir in the oysters and remove from the heat.
Mix the breadcrumbs with parsley, chives and cheese. Place the oyster mixture in a casserole dish and top with breadcrumbs. Bake in a 400-degree oven until slightly browned. While it is cooking, add the spring onions and butter to a food processor and purée until smooth. Season with salt and pepper. Spread some of the butter onto a crusty bread and toast.
Once the casserole is removed from the oven, let rest for 15 minutes prior to serving with crusty bread.
