Put the oysters cup side down on a baking tray as they are and pop them in the oven at 160C. The heat will open them without you having to shuck them. This should take about five to ten minutes.
While you are waiting bring the cream to a simmer in a small saucepan on the stove top. When you have a gentle simmer going wilt your spinach.
Add in your seasonings to taste.
Take your Achill Oysters from the oven. With the use of an oven mitt and a sharp knife remove the top shell (flat side). Arrange the oysters back on the tray keeping as much of the liquor in the shells as you can.
Add your mixture from the saucepan in to the shells and pop them back in to the oven for another 15 minutes or until the cream begins to bubble.
Serve immediately. Make sure you have enough bread to soak up all the goodness.
Enjoy your oysters with spinach and cream in good company. Lots of wine is a given (I love it with Chablis) for this dish. This is the perfect meal for a Friday night – very little washing up and it will glue you to the seat to keep the conversation going.
This is dedicated to my dear friend Ronan Walsh who slipped away on the 31st March 2016 after a brave battle with cancer. He was my cheerleader and supporter from the day I met him to the day he left us, even though I didn’t always realise it. I miss my friend.
2 dozen large Achill Oysters
500ml of cream
One bag of spinach
Two cloves of garlic – chopped
Salt, pepper and mixed herbs to taste
Lots of buttered crusty bread
Ocean fresh & ready for the kitchen