• 1 pint plus 1/4 cup shucked Gulf oysters
• 1 stick cold butter, cubed
• 4 8-ounce skinless black drum fillets
• salt and freshly ground black pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon room temperature butter
• 8 ounces shiitake mushroom, stemmed and sliced
• 2 ounces tasso, julienned
• 1 pound spinach, washed, stems removed

Sauteed Black Drum Filet with
Spinach, Oysters, Shiitakes and Tasso

Click for Video of Cooking Demonstration