Oysters Florentine

Preparation info
  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty

      Easy

Appears in
Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

There is no doubt that the best way of eating oysters is raw from the shell, but there are many ways to serve cooked oysters for the more squeamish.

Ingredients

  • Buttered spinach
  • Oysters, shucked
  • Mornay sauce
  • Freshly grated Parmesan cheese

Method

Put a good dollop of spinach leaves, stewed in butter, In the bottoms of scallop shells. Add oysters on top, cover with a Mornay sauce to which the liquor from the oysters has been added, and sprinkle with freshly grated Parmesan. Brown in the oven or under the broiler.