Method

Reserving liquor, drain oysters; rinse well, drain and chop. Roll up spinach leaves and slice into thin strips. Set aside.

In large saucepan, melt butter over medium heat. Cook onion for about 7 minutes or until beginning to brown. Stir in flour; cook, stirring, for 1 minute. Whisk in reserved oyster liquor; bring to boil. Add half each of the oysters and spinach; simmer for 3 minutes.

In food processor or using immersion blender, puree until smooth; return to saucepan over medium heat. Add milk and cream; heat, stirring and being careful not to boil, for 5 minutes. Add remaining oysters; cook for about 3 minutes or until oysters are firm. Stir in brandy and pepper.

Remove from heat. Stir in all but 1/2 cup (125 mL) of the remaining spinach. Ladle into warmed bowls. Sprinkle with red pepper and remaining spinach.