The 1661 Inn and Hotel Manisses

Block Island, Rhode Island

Specialty Recipe

Oysters Palatine
(Baked Oysters and Spinach with Curried Hollandaise)

Ingredients

2 Tablespoons unsalted butter

4 pounds spinach, coarse stems discarded and leaves washed well and spun dry

freshly ground white pepper to taste

Curried Hollandaise

1-1/2 sticks (3/4 cup) unsalted butter

5 large egg yolks

2 Tablespoons fresh lemon juice

2 Tablespoons dry white wine

2 dashes of Tabasco pepper sauce or to taste

1 teaspoon curry powder, or to taste

20 oysters, shucked (reserving the bottom shells)

In a large kettle, melt butter over moderately low heat. In it cook the spinach, covered, stirring occasionally for 15 minutes, or until very tender. Drain in a colander. Squeeze out excess liquid from spinach, chop spinach, and season it with the white pepper and salt to taste. Let spinach cool completely.

Make the curried Hollandaise: In a small saucepan, heat butter over moderate heat until it is melted and foamy, but do not let it brown. In a blender, put yolks, lemon juice, wine, a pinch of salt, and Tabasco and turn machine on and immediately off. With the machine at low speed, add the butter in a stream. Cover the blender, increase the speed to high and blend the mixture for 1 minute. Add curry powder and blend Hollandaise well.

Arrange the reserved oyster shells on a large baking sheet, put an oyster in each shell, and top each one with about 1 Tablespoon of spinach. Bake oysters in the middle of a preheated 450-degree oven for 10 minutes or until heated through. Top each oyster with 1 Tablespoon of the curried Hollandaise and broil oysters under a preheated broiler about 4 inches from the heat for 1 minute or until the tops are browned lightly.

Serves: 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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