Here is yet the fourth installment of the holiday appetizer recipes from California Walnuts. This is what they call, "a unique take on a classic appetizer". If you're a big fan of oysters like me, I think you will like this different take on this holiday party favourite. Enjoy!
Recipe and photo from California Walnuts. Permission was granted prior to posting.
*Disclaimer: the recommendation to use California walnuts is strictly from California walnuts and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*
*Disclaimer: the recommendation to use California walnuts is strictly from California walnuts and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*
Makes 6 servings
Preheat the oven to 400 degrees F
Baking time: 7-10 minutes
Ingredients:
- 1/4 cup panko (Japanese breadcrumbs)
- 1/4 cup California walnut pieces, toasted
- 1/2 cup Parmesan cheese, grated
- 4 tbsp butter
- 2 garlic cloves, minced
- 1 shallot, minced
- 2 cups spinach
- 2 tbsp sambuca or anise liqueur
- 24 oysters, shucked
- Red pepper sauce
- Lemon
- Rock salt (optional)
Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown about 1 to 2 minutes.
Preheat oven to 400 degrees F
Walnut/Panko Mixture: Combine panko, walnuts and parmesan cheese in a small bowl; set aside.
In a small frying pan, heat butter over medium-low heat. Add garlic and saute. Spoon out 2 tbsp (30ml) and stir into the walnut/panko mixture.
Add shallot, spinach and anise liqueur to frying pan and saute on high heat until spinach is wilted, about 3 minutes; remove and let cool slightly.
On a rimmed baking sheet, space oysters evenly. Top with 3 to 4 spinach leaves, a few drops of red pepper sauce and 2 tsp (10 ml) walnut/panko mixture.
Bake for 7-10 minutes or until light golden brown.
Serve immediately with lemon wedges on a bed of rock salt.
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