Fire Roasted Oysters

• 8 Oysters, shucked, reserving the shell
• 1 pound fresh spinach, washed and chopped
• 4 ounces pancetta or any smoked bacon
• 2 shallots, diced
• 2 teaspoons olive oil
• 1 ounce brandy
• 1/2 cup Parmesan cheese
• 1/2 cup heavy cream
• salt and pepper to taste

Saute bacon and shallots in olive oil for 3 or 4 minutes. Add spinach and cook until spinach is wilted. Remove spinach mixture from pan and deglaze the pan with the brandy.

Add Parmesan cheese and cream to the deglazed pan and cook until thickened. Return the spinach mixture to the pan, mix well, and set aside.

Place spinach mixture on top of shucked oysters and bake in their shell for 10 to 12 minutes in a 350 degree oven. Remove from oven after that time and top with Tarragon Mousseline. Return to oven and cook for another 5 minutes, or until mousseline is well-browned.

Tarragon Mousseline:

• 2 egg yolks
• 1 tablespoon white wine
• 1 tablespoon dried tarragon
• 1/4 cup red wine vinegar
• juice from 1 lemon
• pinch cayenne pepper
• 1/4 teaspoon Worcestershire sauce
• 1/4 cup melted butter, still warm

In a small pan, cook the tarragon and vinegar over a medium heat until all the liquid has evaporated. Set aside.

Put egg yolks and wine in a stainless steel bowl and whisk over a double boiler until eggs are pale and fluffy. Remove from heat and gradually add the melted butter, whisking constantly. After all the butter has been added, add the lemon juice, Worcestershire sauce, cayenne pepper and the tarragon mixture. Blend well.