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Fried Oyster
Take 6 fresh gulf oysters and dredge in flour
seasoned with salt and pepper and deep fry for
three to four minutes. Set aside on paper towel
to drain.
Pernod Cream Sauce
In a small skillet sauté spinach in Pernod.
Reduce. Lower heat, add cream until slightly
thickened. Add Parmesan and salt and pepper.
Put on plate and top with fried oysters.
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