Oysters with Beurre Blanc (Butter Sauce) Recipe
This recipe serves 4.
Ingredients
24 oysters (if you want six each)
24 spinach leaves
2 shallots
2 tablespoons white wine vinegar
2 tablespoons white wine
250g (9 oz) butter, cut into small cubes and chilled
salt and pepper
Preparation
Wash the oysters and steam them, either in a steamer, or in a large colander over a pan of boiling water, with a saucepan lid clamped on top, for 4 minutes.
Open the oysters, discarding the lids but retaining the deeper half of the shell, and being careful to reserve the juices that come from the oysters. While you are opening the oysters, steam the spinach leaves.
Chop the shallots and put them in a small saucepan with the vinegar and the wine; add the juices from the oysters; bring to the boil and reduce down to about 2 tablespoons of liquid. (Watch carefully that it does not boil away.) Whisk in the cubes of butter a few cubes at a time, drawing on and off the heat as you incorporate it all. The sauce must not get too hot otherwise it will separate.
Preheat the grill (broiler). Place a spinach leaf in the bottom of each oyster shell and arrange the shells on a serving dish (or 4 individual dishes); flash the dish(es) under the grill to reheat the spinach.
Place an oyster in each shell and pour a little beurre blanc sauce onto each; heat briefly under the grill and serve.
Chef's Tip
If you haven't tried oysters warm yet, we recommend you try this dish. Beurre blanc is an absolutely delicious sauce with all kinds of fish, and it's not at all hard to make.
|
