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Categories:Viewed: 61 - Published at: 2 years ago
Ingredients
- 12 oysters, scrubbed
- 4 tablespoons heavy cream
- 1 lemon, juice and zest of
- 1/2 cup stick unsalted butter, cut into eight pieces
- 1/2 cup wilted spinach, finely chopped
Method
- Carefully shuck the oysters, reserving their liquor and bottom shell, and set aside.
- In a small saucepan over medium heat, combine the heavy cream and lemon zest, then reduce until the cream has thickened, about 10 minutes.
- Reduce heat and whisk in the butter, one piece at a time, until fully incorporated.
- Whisk in the lemon juice, then season with salt and pepper.
- Add oysters and their liquor to the sauce, then cook over a very low heat, until the edges begin to curl.
- Using about 1 tablespoon spinach (depending on the size of the shell), make a "bed" in the oyster shell, lay one oyster in the bed, and spoon a small amount of sauce over the top.
- Serve immediately.
