Clancy's Fried Oysters with Brie

  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 4 servings
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Ingredients

1 dozen shucked Louisiana Oysters

Essence, recipe follows

1 cup flour

1/2 cup vegetable oil

4-ounce wheel of Brie, cut into 12 equal slices

1 tablespoon olive oil

2 tablespoons minced shallots

1 tablespoon chopped garlic

1 pound fresh spinach, washed and stemmed

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

  1. Preheat the oven to 400 degrees F. Pat the oysters dry. Season the oysters with Essence. Season the flour with Essence. In a large cast-iron skillet, heat the oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2 minutes on each side, or until golden brown. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of the cheese on top of each oyster. Bake for about 2 to 3 minutes or until the cheese melts. In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season with salt and pepper. To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve warm.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.

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