Oysters in Champagne Sauce

Name: Oysters in Champagne Sauce
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 3 ⁄ 4 lb. fresh spinach; 24 large oysters (about 3'') such as bluepoint; Rock salt; 3 ⁄ 4 cup champagne (or white wine); 3 ⁄ 4 cup fish stock; 3 ⁄ 4 cup heavy cream; 3 egg yolks; Salt and freshly ground white pepper

Serves
serves 4-6

SAVEUR EDITORS

By SAVEUR Editors

Published on April 2, 2002

Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.

Ingredients

³⁄₄ lb. fresh spinach
24 large oysters (about 3'') such as bluepoint
Rock salt
³⁄₄ cup champagne (or white wine)
³⁄₄ cup fish stock
³⁄₄ cup heavy cream
3 egg yolks
Salt and freshly ground white pepper

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Instructions

Step 1

Trim, wash, and blanch spinach. Squeeze dry; set aside. Shuck oysters, then place in a medium saucepan with oyster liquor, cover, and simmer over medium-low heat until oysters are opaque and slightly firm, 1-3 minutes. Remove oysters with a slotted spoon. Strain liquor through a fine sieve, return to pan, and set aside.

Step 2

Wash and dry half the shells; discard the rest. Pour about 1⁄2'' rock salt onto 4 or 6 ovenproof plates; divide shells between plates, arranging them in a circle in the salt on each plate.

Step 3

Bring champagne to a boil in a small saucepan over medium-high heat. Cook until reduced by half, 8-10 minutes, then set aside to cool.

Step 4

Add fish stock to oyster liquor. Bring to a boil over medium-high heat, cook until almost syrupy, 12-15 minutes, then add cream and cook, stirring, until reduced by two-thirds, 10-12 minutes.

Step 5

Transfer reduced champagne to the top of a double boiler over simmering water over medium-low heat. Whisk in egg yolks and cook until thick and shiny, about 5 minutes. Remove from heat and fold in stock mixture. Season to taste with salt and pepper.

Step 6

Preheat broiler. Spread a thin layer of spinach in each shell and top with 1 oyster and 1-2 tbsp. sauce. Broil for 3-5 minutes. Serve hot.

Trim, wash, and blanch spinach. Squeeze dry; set aside. Shuck oysters, then place in a medium saucepan with oyster liquor, cover, and simmer over medium-low heat until oysters are opaque and slightly firm, 1-3 minutes. Remove oysters with a slotted spoon. Strain liquor through a fine sieve, return to pan, and set aside.
Wash and dry half the shells; discard the rest. Pour about 1⁄2'' rock salt onto 4 or 6 ovenproof plates; divide shells between plates, arranging them in a circle in the salt on each plate.
Bring champagne to a boil in a small saucepan over medium-high heat. Cook until reduced by half, 8-10 minutes, then set aside to cool.
Add fish stock to oyster liquor. Bring to a boil over medium-high heat, cook until almost syrupy, 12-15 minutes, then add cream and cook, stirring, until reduced by two-thirds, 10-12 minutes.
Transfer reduced champagne to the top of a double boiler over simmering water over medium-low heat. Whisk in egg yolks and cook until thick and shiny, about 5 minutes. Remove from heat and fold in stock mixture. Season to taste with salt and pepper.
Preheat broiler. Spread a thin layer of spinach in each shell and top with 1 oyster and 1-2 tbsp. sauce. Broil for 3-5 minutes. Serve hot.