Ingredients
16 oysters in the shell, well scrubbed
16 fresh spinach leaves, washed and stalks removed
25g/1oz shallot or onion, finely chopped
1 tbsp white wine vinegar
1 tbsp dry white wine
50ml/2fl oz unsalted butter, cut into small slices
Method
1. Pour a pair of inches of boiling water into a large saucepan and place some sort of trivert in the bottom.
2. Thoroughly wash the oysters, place them on a plate and rest it on the lid of the trivet. Cover the pan and steam for about 4 minutes.
3. Remove the oysters from the pan and open, taking vehiclee to save all the juices that come out of them.
4. Put the spinach leaves in the steamer and steam for 2 minutes. Remove and set aside.
5. Preheat the grill to high. meanwhile, to make the beurre blanc, put the shallot or onion, vinegar, wine and water into a small pan. Add the juice from the oysters and simmer until only 2 tbsp of liquid are left.
6. bring the pan off the heat and gradually whisk in the slices of butter, a few at a time, to build up a light emulsion.
7. Remove the oyster meats from their shells and place a folded leaf of spinach into the base of each one.
8. Place the shells onto a baking tray and push just briefly under the grill to warm the spinach.
9. Remove and place the oysters on lid. Pour a little beurre blanc over each one and slide rear under the grill for about 15-20 seconds to warm through. Serve immediately.
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Orignal From: Oysters with beurre blanc and spinach
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