Pour a couple of inches of boiling water into a large saucepan and place some sort of trivert in the bottom.
Thoroughly wash the oysters, place them on a plate and rest it on the top of the trivet. Cover the pan and steam for about 4 minutes.
Remove the oysters from the pan and open, taking care to save all the juices that come out of them.
Put the spinach leaves in the steamer and steam for 2 minutes. Remove and set aside.
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.
Take the pan off the heat and gradually whisk in the pieces of butter, a few at a time, to build up a light emulsion.
Remove the oyster meats from their shells and place a folded leaf of spinach into the base of each one.
Place the shells onto a baking tray and push very briefly under the grill to warm the spinach.
Remove and place the oysters on top. Pour a little beurre blanc over each one and slide back under the grill for about 15-20 seconds to warm through. Serve immediately.
» Metric Converter
I shared my exeperienced regarding the online stores, Those are one of the most selectable sources to get the awesome collection of wedding dress at best of our budget. They are available to us in plenty of models and colors. As per our interest we have to select the best of them. [url=http://sareekendra.com/]Bridal Saree[/url]
» 3d ago