Truffle Creamed Spinach And Fried Oysters (Old-School Vegas) - Marc Murphy, ”Chopped” & Chef/Restaur

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, cut into small dice
• 1-pound package frozen chopped spinach, defrosted
• 1/2 cup summer truffle peelings (available online), chopped
• 1/2 cup cream cheese
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper
• 2 quarts blended oil (canola oil and olive oil) for frying
• 24 medium oysters, shucked, half of the shells reserved
• 1 cup all-purpose flour