Oysters Texasfeller

Preparation

Baking Directions:

(Served as an appetizer at Bonnell's for $8.95. Cook-at-home cost is $7.95.)Clean and shuck the oysters.

Discard only the top halves of the oyster shells.

(Any type of reasonably sized live oyster can be substituted when Galveston Bay oysters are not available.)

Dredge the oysters in a mixture of the flour and Creole seasoning until well-coated.

(A pre-mixed Creole seasoning can be purchased from most supermarkets and specialty food stores.)

Fry the oysters in 375 degree oil, for approximately 2 minutes.

Set the fried oysters on a paper towel.

In a sauté pan, over medium heat, cook the shallot and garlic in the butter until it begins to brown.

Next, place the Tasso ham, spinach and cilantro into the pan.

Then splash in a bit of white wine and cook until the spinach is wilted.

Season to taste with salt and pepper.

(Tasso ham is a Louisiana specialty available in some specialty stores.

If it is unavailable, pancetta — an Italian pork product — or salt pork can be substituted.)

Place a small scoop of the spinach mixture into each oyster shell, then lay a fried oyster on the spinach, and top with a small amount of Hollandaise sauce (recipe below).

Hollandaise SauceStart the sauce by clarifying the butter.

This is done by melting the butter slowly in a small saucepan to separate the milk solids.

Skim any foam from the surface of the butter, then pour off the clear part of the butter.

Be careful not to use the sediment that has formed at the bottom of the pan.

Whisk egg yolks over a double boiler, on low heat.

When the yolks have doubled in volume, add remaining ingredients except for the butter.

Slowly drizzle the butter in while whisking vigorously.

Season to taste with salt.

Store sauce in a warm place until ready to use.

Do not refrigerate or reheat.