Baked Greek Oysters
by executive chef Mark Duncan of Union Street Grill & Grotto, Courtenay, BC
4 Oysters – lightly floured and panfried until golden
In an 8″ oven ware dish, place:
- 500 ml of spinach
- 5 ml. fresh chopped garlic
- sprinkling of salt, coarse pepper and fresh thyme or rosemary
- 60 ml. whipping cream
- 60 ml. Diced Canned Tomatoes
Place oysters on top and cover with:
- 60 ml. Feta cheese
- 30 ml grated mozzarella
Bake at 400 until cheese melts and is golden.
Serve with toasted focaccia and lemon wedge.