In this recipe, the classic French beurre blanc, or 'white butter', sauce is mixed with spinach and served on top of steamed oysters.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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