In this recipe, the classic French beurre blanc, or 'white butter', sauce is mixed with spinach and served on top of steamed oysters.


  • 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 pieces


  • 1.

    Pour a couple 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 top of the trivet. Cover the pan and steam for about 4 minutes.

  • 3.

    Remove the oysters from the pan and open, taking care 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.

    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.

  • 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 very briefly under the grill to warm the spinach.

  • 9.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 265kj
  • Fat Total 14g
  • Saturated Fat 7g
  • Protein 20g
  • Carbohydrate 12g
  • Sugar 0g
  • Sodium 246mg

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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