Winter

OYSTERS TOMALES

Name: OYSTERS TOMALES
Yield: Serves about 2 dozen oysters
Ingredients: 2 dozen medium or large oysters (at least 6 for each person); 1 lb baby spinach, washed and dryed; 1 tbs butter (for sauteeing spinach); 3/4 cup mayonnaise; 1 tbs garlic (minced); 1/2 cup grated gruyere (loose ); 2 tbs fresh lemon juice; 1/4 cup brandy; 2 tbs green onions (fine chop) with a little of the green part; pepper to taste

by: dymnyno

October 4, 2022

3.7 3 Ratings

Serves about 2 dozen oysters

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Author Notes

No...I don't mean tamales, the Mexican food . Tomales is a town and a bay out in West Marin, north of San Francisco (about 60 miles). My family was among the first residents of Tomales in the 1860s. When I was young there were many oyster beds in the bay...now very few, but very good. Hog Island Oyster Company produces delicious oysters. This recipe is a my interpretation of a recipe that is a favorite in Marin County homes and restaurants. —dymnyno

What You'll Need

Ingredients

2 dozen medium or large oysters (at least 6 for each person)
1 lb baby spinach, washed and dryed
1 tbs butter (for sauteeing spinach)
3/4 cup mayonnaise
1 tbs garlic (minced)
1/2 cup grated gruyere (loose )
2 tbs fresh lemon juice
1/4 cup brandy
2 tbs green onions (fine chop) with a little of the green part
pepper to taste

Directions

Put the butter in a suitable sized pan and saute the spinach until wilted. Drain and dry as much as you can. Then chop it up.
In a bowl, mix the mayonnaise, cheese, lemon juice, cognac, onions, and garlic.
Using a half oyster shell as a base, put a tbs of spinach in the bottom of the shell.
Add a freshly shucked oyster on top of the spinach.
Put about 1 tbs of the cheese sauce on top of each oyster.
Heat a broiler.
Make a bed of rock salt on a baking pan to put the oysters on and to keep them from tipping over.
Put the baking pan under the broiler about 4-5 inches from the broiler element so that the oysters cook and the topping sauce melts. When the cheese sauce is bubbling they are ready.

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3 Reviews

boulangere September 25, 2012

I still miss CA, and I still love Tomales Bay! We haunted the north coast whenever we could, and it was where my son dipped his feet in sea water for the very first time as a 6-month-old baby. Hog Island is the bomb, and so is what you have done with them.

boulangere May 1, 2011

I miss California! I love Tomales Bay!

TasteFood January 25, 2010

I'vd done something similar with New Zealand green mussels, and it's delicious. The mayo is an interesting addition - it must add a nice sweet component. Anyway, this sounds delicious, and I am a huge fan of Hog Island Oyster Company!