On Mar 31, 11:31 am, "wff_ng_7" > wrote:
>
> It's fresh shucked oysters poached in some of their own liquor and butter,
> with white wine, a touch of Tabasco and a touch of Angostora added. The
> vegetable was wilted spinach with raisins, a small amount of garlic, and a
> much bigger touch of Angostura added. And rice as the starch. Unfortunately,
> there is no recipe for either... I eyeball it as I go, depending on the
> amount I'm making. The balance of flavors in both the oysters and the
> spinach is critical, using that odd combination of ingredients.
>
I agree, oysters and spinach are a great combination. I do a different
version, but the spirit is there. I briefly saute fresh spinach in
olive oil and garlic, grind in a little fresh nutmeg along with pepper
flakes and S&P, put the oysters on top, and broil the whole thing.

David