Ingredients for 4 persons: 16 oysters (38 ECC), 1 pound spinach (3.6 ECC), 1 medium onion (2-1/2" dia) (7.5 ECC), 1 garlic clove (.9 ECC), 1 tablespoon grated pecorino toscano (.4 ECC), 2 tablespoons butter, 4 tablespoons crème fraîche (.3 ECC), 1 pinch nutmeg, sea salt, white pepper from the mill.
Preparation: 40 minutes. Cooking: 10 minutes.
Preparation: Melt the chopped onion and the garlic in the butter. Add the spinach, salt pepper and nutmeg. Preheat the oven to 475 °F. Butter 4 ramekins and fill the bottom with spinach. Open the oysters. Spread them on the spinach and add oysters' juice. Mix the crème fraîche* with the pecorino, 1 pinch of salt and pepper and divide between the ramekins. Brown in the oven's middle rack for a few minutes.
Total ECC: 50.7; per person: 12.6 ECC.
* If you don't have crème fraîche, heavy whipping cream may be substituted.