
Ingredients
- 24 fresh oysters
- 1 pkt white onion soup
- 500ml milk
- 500ml cream
- 1 packet baby spinach
- 3 zested lemons
- 100 ml white wine
- 100g garlic butter
- 100g strong blue cheese
- 2 tsp dill
- 3 tsp grain mustard
- 1 bunch of chopped parsley
Method
- Pan fry the garlic in the butter for 1 minute.
- Boil the milk and add the soup powder to the milk.
- Add the cream and cook the sauce till it thickens.
- In boiling water blanch the spinach and chill in ice cold water.
- Place in a clean dish towel and squeeze out the excess water.
- Chop the spinach and fold through the sauce adding the cheese, dill, mustard, white wine fried garlic butter and parsley.
- Place back on a low heat and stir to infuse all the ingredients.
- Top the oysters with the sauce and bake in a hot oven till golden brown.
- Serve with baked crostini’s.
Share this article
Share on facebook
Share on linkedin
Share on whatsapp
Share on email
Related Articles

Recipes
Panfried Mexican spiced barbel with roasted pepper and toasted cumin and garlic sauce with gaucomole and sour cream
Panfried Mexican spiced Barbel with roasted pepper and toasted cumin
February 19, 2020