Oysters Rockefeller

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Elegant Spinach Sauce Gratin

Prep Time:

15 Minutes

Cook Time:

Yield

2 Cups - enough for 2 dozen oysters

Ingredients

2 T. Butter

1 T. Shallots, minced

21 T. Gluten Free flour

1/2 C. White Wine

1 C. Spinach, raw, chopped

2 T. Pernod

2 C. Heavy Cream

3 T. Shredded Parmesan Cheese

Salt & White Pepper

Nutmeg

Preparation

Shuck 2 dozen oysters and turn on broiler.

In small saucepan, melt butter and add shallots. Allow to cook until soft, then add flour. Mix into a roux and cook the flour, but do not brown.

Add wine and Pernod and whish well. Once incorporated, add heavy cream, white pepper, salt and nutmeg. Bring to a boil and reduce to simmer - continue to stir. Add spinach.

Thin with white wine (not cold) or continue to simmer to reduce to desired consistency.

Place 1 T. sauce on each oyster, sprinkle with parmesan cheese and put under broiler and bake until gratin - lightly browned. (I use a muffin pan to hold the oysters securely)