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3/4 cup hazelnuts, coarsely chopped and toasted (350 oven 10 min) 1/4 cup chopped onions
1 tsp. minced garlic
3 cups water
1 cup fresh spinach
2 jars (8 0z); oysters with liquor
1 cup heavy cream
Salt and pepper to taste
Oyster crackers


Place oysters in shallow pan and smoke-cook in Cookshack Smoker for 30 minutes @ 225°F with 2 oz. apple wood. Sauté onions and garlic until translucent. Put toasted hazelnuts, onions, garlic and water in heavy bottom saucepan and bring to a boil. Cover, reduce heat to a simmer and cook 30 minutes. Add spinach and smoked oysters. Simmer until oysters are cooked (curled edges). Add cream and warm through. Season with salt and pepper to taste. Serve with oyster crackers. Serves 4