Preheat your oven's broiler.
In a pot, melt the butter, then add the shallot and bacon. Sauté. Add spinach and wait for it to wilt. Season to taste. Set aside and keep warm.
Open the oysters and remove them from their shells. Set them aside. Place the 20 deepest shells on a large ovenproof platter. Divide the spinach mix among the shells, top with an oyster, breadcrumbs, Gruyere, and a sprinkling of cream. Season and broil in the oven for a few minutes. Cool slightly before serving.
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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