Ingredients:

• 12 large spinach or chard leaves.

• 1 egg yolk.

• ½ tsp. Dijon mustard.

• White pepper, to taste.

• ½ cup peanut oil.

• 24 fresh oysters, with juice and deeper half of each shell reserved.

• ½ tsp. paprika.

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Instructions:

1. Prepare Spinach or Chard Leaves: Steam the spinach or chard leaves until tender but still bright green, approximately 2 minutes. Rinse them under cold water and pat them dry. Cut each leaf lengthwise along both sides of the center rib to divide the leaves in half.

2. Make Mustard-Mayonnaise Sauce: Whisk the egg yolk with Dijon mustard and white pepper until thickened. Gradually whisk in the peanut oil in a thin stream to make a thick mayonnaise.

3. Prepare Oyster Juice Reduction: Strain the reserved oyster juice through a fine sieve lined with dampened cheesecloth. Bring it to a boil in a saucepan and boil until reduced by half, about 4 minutes. Remove from heat and let it cool to room temperature. Whisk it into the mayonnaise.

4. Wrap Oysters in Leaves: Wrap each oyster in a spinach or chard leaf and place them seam-side down on a half shell.

5. Spoon Mayonnaise Over Oysters: Spoon 1 tablespoon of the prepared mayonnaise over the middle of each oyster, leaving some of the spinach or chard exposed for color contrast.

6. Sprinkle with Paprika: Sprinkle each oyster lightly with paprika.

7. Bake: Preheat the oven to 350 degrees F. Bake the oysters in spinach leaves for 15 minutes.

8. Serve: Arrange the prepared oysters on a serving platter and serve immediately.

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Yield:

This recipe serves 4 and makes an elegant and flavorful appetizer.

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Note:

The combination of fresh oysters, vibrant green leaves, and a flavorful mustard-mayonnaise sauce creates a delightful dish. Adjust the seasoning to your taste and enjoy the unique presentation of these Fresh Oysters in Spinach Leaves.