Preparation: Shuck the oysters, remove them from their shells and reserve their liquid. Finely chop the shallots and cook them in a pan with the spinach, cream, comté cheese, salt and pepper, until the mixture is creamy and thick. Place a little of the spinach mixture in each oyster shell and top with the raw oyster. Cover with a little more of the spinach mixture and
broil for 5 minutes. Restaurant Piaf at Grand Velas Riviera Maya shares this easy and delicious oyster recipe, reinterpreted in a unique style.
Bon Appétit !
Sign up and get exclusive offers and news right to your email