Oysters ala Nena Recipe

Name: Oysters ala Nena
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dozen fresh, shucked oyster; 1 cup spinach leaves; 1 cup basil; 2 serrano chilies; 1 tablespoon chopped garlic; 1 tablespoon fish sauce (found in Asian foods section; I prefer the vietnamese version); 1 tablespoon lime juice; ¼ cup heavy cream; salt and black pepper; breadcrumbs, preferably from a moderate to high fat bread; canola oil (to cook)

Servings: persons

1 dozen fresh, shucked oyster
1 cup spinach leaves
1 cup basil
2 serrano chilies
1 tablespoon chopped garlic
1 tablespoon fish sauce (found in Asian foods section; I prefer the vietnamese version)
1 tablespoon lime juice
¼ cup heavy cream
salt and black pepper
breadcrumbs, preferably from a moderate to high fat bread
canola oil (to cook)

1
Preheat sauteeing pan and saute garlic and chilis in canola oil until brown and shiny.
2
Add fish sauce and lime juice to pan, stir to deglaze.
3
Add spinach and basil and cook until soft.
4
Press out excess water and while still hot, puree mixture in food processor and add cream.
5
Top each oyster with the puree and sprinkle with bread crumbs.
6
In an oven set to broil, broil until golden brown (you do not want the oysters cooked all the way through).
7
Serve while hot.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 dozen fresh, shucked oyster, 1 cup spinach leaves, 1 cup basil, 2 serrano chilies, and more.

Yes, Oysters ala Nena falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oysters ala Nena

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