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Title: Clancy'S Fried Oysters With Brie
Yield: 4 Servings

Ingredients

      1    dozen Louisiana oysters;
           -shucked
           Emeril's Essence; see * Note
      1 c  Flour
    1/2 c  Vegetable oil
      4 oz Brie cheese wheel; cut 12
           -equal slices
      1 tb Olive oil
      2 tb Minced shallots
      1 tb Chopped garlic
      1 lb Fresh spinach; washed,
           -stemmed

Instructions

* Note: See the "Emeril's Essence Information" recipe which is included
inthis collection.

Preheat the oven to 400 degrees.
Pat the oysters dry. Season the oysters with Emeril's Essence. Season
theflour 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 oystersaround each mound of spinach and serve warm.
This recipe yields 4 servings.

Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1B18 broadcast
04-07-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

04-16-1998

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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