Baked Oysters With Spinach And Champagne Beurre Blanc Recipes

BAKED OYSTERS WITH SPINACH AND CHAMPAGNE BEURRE BLANC

Steps:

• Pour salt into a rimmed baking sheet. Nestle oyster shells in the salt; set aside.
• Bring cream to a boil in a saucepan. Reduce to simmer; cook until reduced by half. Remove from heat; set aside.
• Meanwhile, place champagne, shallots, and vinegar in another small saucepan. Bring to a simmer, and cook until the liquid is almost evaporated. Add the reduced cream, and cook for 1 minute.
• Remove pan from heat, and whisk in the butter, 1 piece at a time, adding each new piece before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Add 1/2 cup oyster liquor to the sauce, and season with salt and white pepper. Keep warm.
• If using fresh spinach, rinse it thoroughly several times, and place in a saucepan with just the water that clings to the leaves. Cover the pan, and cook spinach until bright green and just tender, about 2 minutes. Drain well, and roughly chop. (Squeeze excess moisture from thawed frozen spinach).
• Preheat broiler with rack 5 inches from the heat source. Divide spinach equally among the shells. Top with a shucked oyster. Spoon on enough sauce to cover the oyster, about 1 tablespoon per shell. Place under the broiler until sauce bubbles and edges of oysters start to curl, about 1 minute. Garnish with chives, and serve.

BAKED OYSTERS AND SPINACH

Steps:

• Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
• Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
• Preheat oven to 400 degrees F.
• In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
• Add the spinach, nutmeg, salt, pepper, and cream.
• Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
• Add the oysters and dill and stir well.
• Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

CHEF JOHN'S BEURRE BLANC

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

BAKED OYSTERS WITH SPINACH AND CHAMPAGNE BEURRE BLANC

Steps:

• Pour salt into a rimmed baking sheet. Nestle oyseter shells in the salt; set aside. Bring cream to a boil in saucepan. reduce to simmer; cook until reduced by half. Remove from heat; set aside. Meanwhile, place champagne, shallots and vinegar in another small saucepan. Bring to a simmer and cook until the liquid is almost evaporated. Add the reduced cream, and cook for 1 minute. Remove pan from heat, and whisk in the butter, 1 piece at a time, adding each new piece before the pervious one has melted completely. Add 1/2 cup oyster liquor to the sauce and season with salt and white pepper. Keep warm. Preheat broiler with rack 5 inches form the heat source. Divide spinach equally among the shells. Top with a shucked oyster. Spoon on enought sauce to cover the oyster, about 1 tablespoon per shell. Place under the broiler until sauce bubbles and edges of oysters start to curl, about 1 minute. Serve.