You will need
2 dozen large Achill Oysters 

500ml of cream 

One bag of spinach 

Two cloves of garlic – chopped 

Salt, pepper and mixed herbs to taste 

Lots of buttered crusty bread 

Method

Put the oysters cup side down on a baking tray as they are and pop them in the oven at 160C. The heat will open them without you having to shuck them. This should take about five to ten minutes. 

While you are waiting bring the cream to a simmer in a small saucepan on the stove top. When you have a gentle simmer going wilt your spinach. 

Add in your seasonings to taste. 

Take your Achill Oysters from the oven. With the use of an oven mitt and a sharp knife remove the top shell (flat side). Arrange the oysters back on the tray keeping as much of the liquor in the shells as you can. 

Add your mixture from the saucepan in to the shells and pop them back in to the oven for another 15 minutes or until the cream begins to bubble. 

Serve immediately. Make sure you have enough bread to soak up all the goodness. 

For more information on Achill Oysters, click here