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Oysters Sara
recipe

Oysters Sara

Serves: 6

Hands On Time: 

Total Time: 

Ingredients

Spinach
2 tablespoons butter, melted
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 tablespoon Tabasco sauce
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper
1 (10-ounce) box frozen chopped spinach, thawed and drained
1 teaspoon ground nutmeg
1 cup sliced mushrooms

Fried oysters
Vegetable oil
1/2 cup white cornmeal
1/2 cup all-purpose flour
Salt and freshly ground black pepper
1/2 cup milk
18 oysters (fresh shucked or packaged)

Instructions

To make the spinach: In a bowl, combine butter and flour to form a paste. Set aside.

In a heavy saucepan over medium heat, combine cream, milk, sugar, salt, Worcestershire sauce, Tabasco and white and black peppers, and bring to a light simmer. Add spinach and nutmeg and mix well. Add flour paste and mix to avoid clumps. When completely blended, add mushrooms. Return to a simmer for 2 to 3 minutes.

To make the oysters: Meanwhile, heat oil for a deep fryer to 350 degrees. In a shallow bowl, combine cornmeal and flour and season with salt and pepper. Pour the milk in a seperate shallow bowl. Dip oysters in milk, then coat with flour mixture.

Deep fry until golden brown (you might need to do this in batches; do not overcrowd).

Transfer the spinach to a small casserole dish or bowl. Top with fried oysters. Serve immediately. 
 


Nutrition

Per serving: 353 calories (percent of calories from fat, 74), 7 grams protein, 16 grams carbohydrates, 2 grams fiber, 30 grams fat (14 grams saturated), 83 milligrams cholesterol, 538 milligrams sodium.
 

About the recipe

This elegant appetizer is topped with a base of creamed spinach and plump, deep-fried oysters. To be truly decadent, top each oyster with a dollop of hollandaise sauce.

You can use either freshly shucked oyster or packaged shucked oysters, which can be found at most seafood counters.

Recipe courtesy of The Red Snapper in Atlanta, Ga.

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