Ingredients Jump to Instructions ↓

  1. 1 Louisiana oysters - shucked

  2. Emeril's Essence - seeNote

  3. 1 cup 62g / 2 1/5oz Flour

  4. 1/2 cup 118ml Vegetable oil

  5. 4 oz 113g Brie cheese wheel - cut 12 equal slices

  6. 1 tablespoon 15ml Olive oil

  7. 2 tablespoons 30ml Minced shallots

  8. 1 tablespoon 15ml Chopped garlic

  9. 1 lb 454g / 16oz Fresh spinach - washed, stemmed

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the oven to 400 degrees.

  3. Pat the oysters dry. Season the oysters with Emeril's Essence. Season the flour with Essence. In a large cast-iron skillet, heat the oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2 minutes on each side, or until golden brown. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of the cheese on top of each oyster. Bake for about 2 to 3 minutes or until the cheese melts.

  4. In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season with salt and pepper.

  5. To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve warm.

  6. This recipe yields 4 servings.


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