This crowd-pleasing casserole unites a classic Louisiana-style roux and fresh spinach with big, briny oysters. Sweetened with butter, celery and onion, it's comfort food kicked up a notch. We found a similar recipe in Gardens & Guns and modified it to cut calories but none of the flavor. Bake in your favorite casserole dish and serve family style with a bowl of steamed rice to spoon the oysters on top. Or, prepare in individual ramekins alongside warm, crusty bread. Don't forget a big green salad.
Ingredients
1 Tablespoon olive oil
3 Tablespoons butter
1 Pound fresh spinach
3 Tablespoons flour
1/2 Cup yellow onion, diced
1 1/2 Tablespoons minced garlic
1/4 Cup peeled, diced celery (two large stalks)
8 Ounces sliced white mushrooms
1/4 Cup dry white wine
1/2 Tablespoon fresh lemon juice
2 Teaspoons fresh thyme
1 1/2 Teaspoon red pepper flakes
2 ounces goat cheese, crumbled
1/2 cup plus 3 T grated Parmesan cheese
Salt and pepper
1 Pint Chesapeake Gold oysters (or 2 dozen shucked oysters)
1/2 Cup panko breadcrumbs
1 tsp. grated lemon zest
Serves: 4
Time to Prepare: 30 minutes to prepare - 20 minutes to bake
Instructions
Heat olive oil in a medium soup pot over low heat; add spinach, raise heat to medium, and stir, turning until just wilted. Remove from pan, turn into a colander, and press water out. Reserving spinach liquor. Allow spinach to cool and chop.
In a medium sauté pan over medium heat, melt bacon fat and whisk in flour. Continue whisking until roux just begins to turn golden and smell nutty. Add onion, garlic, and celery, and stir until vegetables soften. Stir in white wine, ¾ cup of reserved spinach water, goat cheese, lemon juice, thyme and red pepper flakes. Continue stirring until mixture thickens.
Blend in ½ cup Parmesan cheese and stir in chopped spinach. Combine well. Season lightly to taste with salt and fresh cracked black pepper. Remove from heat and allow to cool briefly.
Stir in oysters with their liquor. Gently mix. Pour mix into a large casserole rubbed with butter. Combine remaining Parmesan cheese, breadcrumbs, and lemon zest. Sprinkle over oyster Madeline. Bake at 375 degrees for 20 minutes or until breadcrumbs toast.
Notes
Oysters Madeleine can also be baked and served in individual ramekins. Reduce cooking time 5 minutes.
Serve with crusty bread or spoon on white rice to soak up the delicious sauce.
Recipe inspired by John Currence’s version featured in Garden & Gun.
