Ingredients: 1 cup shucked oysters with their juices 4 thin slices pancetta or turkey bacon, chopped 1/4 cup chopped onion 1/2 cup dry white wine 1 t. Dry mustard 1/2 t. Tabasco 2 T. Brandy 2 T. margarine 3 cups fresh spinach leaves, washed and dried Toasted French bread Directions:Drain the oysters and set aside the juices. Heat a saute pan and cook the pancetta until its crisp. Remove the pancetta (or turkey bacon) and set aside, leaving any fat in the pan. Add the onion and cook over low heat until transparent, about 5 minutes. Add the wine, dry mustard, Tabasco and the juice from the oysters. Bring the mixture to a simmer, add the oysters, and poach until they plump up, about 5 minutes. Once the oysters shrink and curl up, they`re overcooked. Add the brandy and margarine and stir until the margarine melts. To serve, divide the spinach between two dishes, top with the oysters and hot juices and sprinkle with the pancetta (or turkey bacon). Serve with toasted bread. |