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Poached Oysters in Champagne Cream over Wilted Spinach
Jon Davies
Print Recipe
Course
Appetizer
Cuisine
Seafood
Servings
2
people
Ingredients
6
large shucked oysters save and clean shell
1
Shallot minced
3
tbsp
butter
½
cup
champagne
½
cup
cream
2
tbsp
fresh chives
2
cups
spinach cleaned and rough chopped
Salt and pepper to taste
Squeeze of fresh lemon
Instructions
In sauté pan, melt butter. Sweat the shallots until soft. Add champagne and reduce by half.
Add the oysters to the pan. Cook 2 minutes.
Remove the oysters from the pan and add cream. Reduce over medium heat until sauce thickens.
Season the sauce with salt, pepper, and lemon. Finish with chives.
In a separate pan, melt the remaining butter and wilt the spinach. Season it with squeeze of lemon, salt, and pepper.
To serve, place spinach in the oyster shells. Top with oysters. Drizzle with sauce.
Keyword
Valentine's Day