Northwest coastal people relied on the ocean for much of their food. Men were responsible for fishing, but it was the women’s task to collect shellfish, like mussels, clams and oysters. For a more authentic Aboriginal twist, substitute dandelion greens or seaweed for the spinach.
• Arrange oysters in half shells on rimmed baking sheet. Set aside.
• Heat oil in frying pan and cook spinach, onion and garlic.
• Add béchamel sauce and mix well. Slowly sprinkle and stir in just enough bread crumbs until mixture thickens.
• Spoon mixture over oysters.
• Bake in 350°F (175°C) oven for 15 to 18 minutes.
• Remove from oven and transfer to serving platter.
Serves 4.
24 Fresh oysters, shucked and left in half shell
1 tbsp. 15 mL Canola oil
1 tbsp. 15 mL Canola oil
6 Bags of fresh spinach
2 Medium onions, finely chopped
2 Garlic cloves, finely minced
2 Béchamel sauce
2 cups 500 mL Dry bread crumbs