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Rockefeller Sol Azul Oysters
Ingredients:
36 Sol Azul oysters in their shells, washed and dried
1 handful of spinach
2 spoonfuls finely chopped onion
70 gr butter
¼ can half cream
200 gr grated cheese
Salt and pepper
Ground bread
Rock salt |
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PREPARATION:
Cook the spinach in a little water; drain and chop finely.
Fry onion until golden brown in butter and add slowly the half cream, stirring constantly. Add ¾ of the cheese, stirring until melted. Add the spinach envolving in the mix until all ingredients are incorporated. Add salt and peper.
Scrub the oyster shells clean under cold running water. Open the oysters, drain and shuck. Cover with the sauce, ground bread and cheese. Bake to gratiné.
Serve on a tray over rock salt to keep the oysters steady.
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