Today’s Recipe from the Road comes from Prince Edward Island Canada. If you’ve ever been to PEI or Nova Scotia area, you know they love their seafood. When we camped on PEI several people from the campsite walked right out into the bay and picked up clams and mussels to cook and eat. You can’t get any more fresh then that!
Baked Oysters with Spinach, Tomato and Balsamic
- 24 oysters
- 1 large tomato chopped into small cubes
- 12 oz spinach with stems removed
- 3 tbsp fresh basil chopped
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp minced shallots
- 1/2 tbsp garlic minced
- salt and pepper to taste
- Preheat oven to 400F.
- Shuck all the oysters, and strain the liquid and save it.
- Wrap the empty shells with tin foil on the bottom and place on the pan in a way that does not allow the liquid to run out.
- Saute the shallots and garlic in olive oil. Add white wine once they are translucent.
- Add the oyster liquid and spinach. Steam for 1 minute.
- Place cooked spinach in the bottom of each oyster shell. Place 1 oyster on top of the spinach.
- Place 1/2 tsbp of juice that is left from steaming the spinach into each shell.
- Top each oyster with some chopped tomato and basil. Add a small drizzle of balsamic vinegar to each. Salt and pepper to taste.
- Place the pan of oysters in the oven on 375F for about 4-6 minutes.
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