See Also: Oysters with beurre blanc and spinach(recipes)
Asparagus in prosciutto with beurre blanc(recipes)
Grilled sea bass with beurre blanc and marsh samphire(recipes)
Salmon Ravioli with Lemon and Dill Beurre Blanc(recipes)
Oysters with spinach and tarragon butter(recipes)
beurre(dictionary)
beurre(medicine)
Skate with Beurre Noisette(recipes)
blanc(dictionary)
Village du mas blanc(tourism)

Oysters with beurre blanc and spinach (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



16 oysters in the shell, well scrubbed16 fresh spinach leaves, washed and stalks removed25g/1oz shallot or onion, finely chopped1 tbsp white wine vinegar1 tbsp dry white wine50ml/2fl oz unsalted butter, cut into small pieces



Method



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.