Serve this classy dish at your next party. Recipe by Chef Mike Jalili of Touch, Flame and Black Sheep.
Serves 6. Best paired with Albert Bichot Saint-Veran. Recipe by Chef Mike Jalili of Touch Restaurant & Oyster House, Flame Steakhouse and Black Sheep Burgers and Shakes. From our January 2017 Cooking Class.
1 head Boston lettuce, washed, dried and chopped
½ cup spinach, washed, dried and chopped
1 cup scallion, minced
¼ cup bread crumbs
½ cup parsley, minced
3 cloves garlic, minced
¼ cup celery
1 cup butter
1 tablespoon anchovy paste
Salt and black pepper
24 oysters of your choice
2 cups Parmesan
Combine lettuce, spinach, scallion, bread crumbs, parsley, garlic and celery. Melt butter in pan, then cook spinach mixture until leaves wilt. Drain mixture in a strainer. Stir in anchovy paste. Salt and pepper to taste. Open oysters, and top with one tablespoon of mixture and cheese. Bake oysters at 350˚F until cheese is melted and internal temperature reaches 165˚F.