Local Oysters On The Half Shell Recipe
Spinach & Tasso Mousseline
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Method
Preparation
Prepare the Oysters
Shuck the oysters and keep them on the half shell. Arrange on a platter over a bed of crushed ice.
Make the Mousseline
In a sauté pan, cook the tasso ham until crispy and set aside. In the same pan, wilt the fresh spinach, then combine with the tasso in a bowl.
Blend the Ingredients
Add the heavy cream, egg whites, salt, black pepper, and nutmeg to the spinach and tasso mixture. Blend until smooth.
Prepare for Steaming
Spoon the mousseline mixture onto each shucked oyster. Arrange them in a steamer basket.
Steam the Oysters
Steam the oysters for about 8-10 minutes, or until the mousseline is set and slightly firm.
Serve
Remove the oysters from the steamer and serve immediately on the platter over ice.