Festive broiled oysters with champagne sauce
1 dozen fresh large oysters
10 oz. package of frozen chopped spinach
1 tbls. unsalted butter
1 tbls. finely minced shallot, about 1 small shallot
Coarse kosher salt (for salt bed)
1 tbls. Fresh herbs like chives or parsley to snip on top
SAUCE:
1/3 cup champagne
Retained oyster liquor plus stock needed to make 1/3 cup liquid
1/3 cup heavy cream
2 egg yolks
Salt and freshly ground white pepper
Directions:
Thaw spinach. Squeeze dry.
Shuck oysters in a strainer over a bowl to retain the oyster liquor.
Scrub 12 of the nicest 1/2 oyster shells for service. Let dry, discard the rest. Place 1/2” layer of the kosher salt on a baking tray and arrange the cleaned shells on top.
Over medium heat melt butter in a sauté pan and add the shallots. When opaque, 1-2 minutes add the spinach, cook 3-4 minutes. Set aside.
Bring champagne to a simmer in a small sauce pan, cook until reduced by 1/2 volume, about 8-10 minutes.
Place shucked oysters in a medium saucepan with the oyster liquor, cover, and simmer over medium-low heat until oysters are opaque and slightly firm, 1–2 minutes. Remove oysters with a slotted spoon and set aside.
Bring the oyster liquid to a boil over medium-high heat, cook until almost syrupy, 10-12 minutes, then add cream and cook, stirring, until reduced by two-thirds, 8-10 minutes.
Transfer reduced champagne to the top of a double boiler over simmering water over medium-low heat. Whisk in egg yolks and cook until thick and shiny, about 5 minutes. Remove from heat and fold in cream oyster liquor mixture. Season to taste with salt and pepper.
Preheat broiler. Spread a thin layer of spinach in each shell and top with 1 oyster and 1–2 tbsp. sauce. Broil for 3–5 minutes. Serve hot.
Sprinkle top with fresh chives or parsley before serving
Serves 4 persons with 3 oysters each as an appetizer
Serve with champagne and cheese crisps
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