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.
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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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