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OYSTERS AND PEARLS
David Garrido, Jeffrey's

Serves 4
Preheat oven at 350 degrees F

1 tablespoon olive oil
3 medium garlic cloves, chopped fine
2 medium shallots, diced
1 cup cleaned spinach, julienned
1 1/4 cups heavy whipping cream
8 large Texas Gulf oysters or 16 medium size
1 egg
1 egg yolk
Pinch of nutmeg
Salt and pepper to taste
8 tartlets, approximately 3 inches in diameter

Heat olive oil in a medium sauce pan over low heat, add garlic and shallots and cook for 1 to 1 1/2 minutes or until translucent. Add spinach, cream and bring to a boil.

Transfer cream mixture to a blender and carefully puree until smooth. Transfer cream back to the sauce pan, add oysters and simmer for 2 minutes. Set aside.

In a small stainless steel bowl, place egg and yolk, incorporate cream mixture into the eggs stirring constantly. Place a couple of oysters in each tartlet and cover each with cream mixture.

Bake in 350 degree F oven for 5 to 7 minutes or until done.

PEARLS
1 cup Israeli couscous, cooked
Zest of one lemon
1 teaspoon of lemon juice
1 1/2 tablespoon of extra virgin olive oil
salt and white pepper to taste

Place ingredients in a bowl and mix well. Garnish the oyster tartlets with the pearls.

Percent Daily Value per serving: Iron - 56%; Zinc - 345%; Vitamin B12 - 558%

Questions or comments: oysters@agr.state.tx.us