Broiled Oysters with Spinach and Andouille
Classic Louisiana flavors come together in this delicious appetizer.
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- 1 (9-ounce) bag fresh spinach
- 3 tablespoons butter, divided
- 1 cup finely chopped onion
- ¼ cup finely chopped celery
- ¼ pound fresh andouille sausage
- 3 cloves garlic, minced
- 2 tablespoons white wine
- ½ cup clam juice
- ½ teaspoon salt
- ½ cup Japanese bread crumbs (panko)
- 2 dozen gulf oysters, shucked
- Preheat oven to broil. Position oven rack 6 inches from broiler. Line a large rimmed baking sheet with aluminum foil.
- Bring a large Dutch oven of salted water to a boil. Add spinach and stir just until wilted, about 1 minute. Drain, reserving ½ cup cooking liquid, and press to remove moisture. Chop and set aside.
- In a medium skillet, melt 1 tablespoon butter over medium heat. Add onion and celery, cook until browned, about 3 minutes. Add sausage and cook until browned, about 15 minutes, stirring to crumble.
- Add garlic; cook 2 minutes. Add white wine and scrape any browned bits from bottom of pan. Continue cooking until wine evaporates, about 30 seconds. Add spinach, ½ cup reserved cooking liquid, clam juice, and salt; simmer until liquid is almost evaporated, about 15 minutes.
- Remove from heat; stir in remaining 2 tablespoons butter and bread crumbs.
- Place oysters on prepared baking sheet. Top each oyster with about 1 tablespoon sausage mixture. Broil until lightly browned, about 5 minutes.
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