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salt oysters heavy cream sparkling wine shallots white wine vinegar butter salt frozen spinach fresh chives
Viewed: 35 - Published at: 5 years agoIngredients
- 2 to 3 cups rock or coarse salt
- 2 dozen oysters, shucked, liquor and bottom shells reserved separately
- 1 cup heavy cream
- 1 cup dry champagne or sparkling wine
- 3 large shallots, minced (about 1/2 cup)
- 1/4 cup white-wine vinegar
- 2 1/2 sticks (1 1/4 cups) cold unsalted butter, cut into pieces
- Coarse salt and freshly ground white pepper
- 1 pound fresh or 2 10-ounce packages frozen spinach, thawed
- Snipped fresh chives, for garnish
Method
- Pour the salt into a rimmed baking sheet.
- Nestle the oyster shells in the salt; set aside.
- Bring the cream to a boil.
- Reduce to a simmer; cook until reduced by half.
- Remove from heat.
- Meanwhile, place the champagne, shallots, and vinegar in another small saucepan.
- Bring to a simmer, and cook until the liquid is almost evaporated.
- Add the reduced cream, and cook for 1 minute.
- Remove pan from heat, and whisk in butter, 1 piece at a time, adding each piece before the previous one melts completely.
- (The sauce should not get hot enough to liquefy.)
- Add 1/2 cup oyster liquor; season with salt and pepper.
- Keep warm.
- If using fresh spinach, rinse it thoroughly several times, and place in a saucepan with just the water that clings to the leaves.
- Cover the pan, and cook the spinach until bright green and just tender, about 2 minutes.
- Drain well, and roughly chop.
- (Squeeze excess moisture from thawed frozen spinach.)
- Preheat the broiler with the rack set 5 inches from the heat source.
- Divide the spinach equally among the shells.
- Top with the shucked oysters.
- Spoon on enough sauce to cover the oysters, about 1 tablespoon per shell.
- Place under the broiler until the sauce bubbles and the edges of the oysters start to curl, about 1 minute.
- Garnish with chives, and serve.
