Baked Oysters And Spinach With Curried Hollandaise

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
4 lbs	1816g / 64oz	Spinach - coarse stems discarded, leaves washed well, spun dry
		Freshly-ground white pepper - to taste
		Curried Hollandaise
1 1/2		Unsalted butter - (3/4 cup)
5		Egg yolks (large)
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Dry white wine
2 tablespoons	30ml	Tabasco pepper sauce - or to taste
1 teaspoon	5ml	Curry powder - or to taste
20		Oysters - shucked, reserving the bottom shells

Recipe Instructions

In a large kettle, melt butter over moderately-low heat, in it cook the spinach, covered, stirring occasionally for 15 minutes, or until very tender. Drain in a colander. Squeeze out excess liquid from spinach, chop spinach, and season it with the white pepper and salt to taste. Let spinach cool completely.

Make the curried Hollandaise: In a small saucepan heat butter over moderate heat until it is melted and foamy, but do not let it brown. In a blender put yolks, lemon juice, wine, a pinch of salt, and Tabasco and turn machine on and immediately off. With the machine at low speed, add the butter in a stream. Cover the blender, increase the speed to high and blend the mixture for 1 minute. Add curry powder and blend Hollandaise well.

Arrange the reserved oyster shells on a large baking sheet, put an oyster in each shell, and top each one with about 1 tablespoon of spinach. Bake oysters in the middle of a preheated 450 degree oven for 10 minutes or until heated through. Top each oyster with 1 tablespoon of the curried Hollandaise and broil oysters under a preheated broiler about 4 inches from the heat for 1 minute, or until the tops are browned lightly.

Source:
"1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm"

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