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Celebrate this holiday season in style with a unique take on a classic appetizer. These savory oysters feature California walnuts and sambuca liqueur.
Recipe Source: California Walnuts
1/4 cup panko (Japanese breadcrumbs) 50 mL
1/4 cup California walnut pieces, toasted 50 mL
1/2 cup grated parmesan cheese 125 mL
4 tbsp butter 60 mL
2 cloves garlic, minced
1 shallot, minced
2 cups spinach 500 mL
2 tbsp sambuca or anise liqueur 30 mL
24 oysters, shucked
Red pepper sauce
Lemon
Rock salt (optional)
Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
Preheat oven to 400°F (200°C).
Walnut/Panko Mixture: Combine panko, walnuts and parmesan in a small bowl; set aside.
In a small frying pan, heat butter over medium-low heat. Add garlic and sauté. Spoon out 2 tbsp (30 mL) and stir into the walnut/panko mixture.
Add shallot, spinach and anise liqueur to frying pan and sauté on high heat until spinach is wilted, about 3 minutes; remove and let cool slightly.
On a rimmed baking sheet, space oysters evenly. Top with 3 to 4 spinach leaves, a few drops of red pepper sauce and 2 tsp (10 mL) walnut/panko mixture.
Bake for 7 to 10 minutes or until light golden brown.
Serve immediately with lemon wedges on a bed of rock salt.
PER SERVING: about 197 cal, 8 g pro, 14 g fat (7 g sat. fat), 9 g carb, 1 g fibre, 47 mg chol, 296 mg sodium. %RDI: 12% calcium, 16% iron, 12% vit A, 8% vit C.