In a heavy saucepan, melt the butter and brown the celery for 5 minutes.
Add the garlic, shallots, spinach and parsley, then cook for 5 minutes.
Drain. Blend in the Pernod and the Worcestershire sauce. Season.
Open the oysters, leaving them on the half-shell.
Cover each oyster on the half-shell with the spinach mixture, adding the breadcrumbs and sprinkling with Parmesan.
In a preheated oven set on broil, brown lightly.
Season to taste.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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