Prep 30 mins
Cook 0 mins
Purchase oysters from a reputable seafood seller. The fresher the better, so ask when they were harvested and avoid oysters more than 3 days old. Look for oysters that are tightly closed and displayed on ice. At home, give them a good scrub and store them over ice in the refrigerator, either in a mesh bag or loosely wrapped in a kitchen towel. Do not place them directly on the ice - the fresh water will harm the. Adapted from Yankee Magazine.
- 12 oysters, scrubbed
- 4 tablespoons heavy cream
- 1 lemon, juice and zest of
- 1⁄2 cup stick unsalted butter, cut into eight pieces
- 1⁄2 cup wilted spinach, finely chopped
- Carefully shuck the oysters, reserving their liquor and bottom shell, and set aside.
- In a small saucepan over medium heat, combine the heavy cream and lemon zest, then reduce until the cream has thickened, about 10 minutes.
- Reduce heat and whisk in the butter, one piece at a time, until fully incorporated.
- Whisk in the lemon juice, then season with salt and pepper.
- Add oysters and their liquor to the sauce, then cook over a very low heat, until the edges begin to curl.
- Using about 1 tablespoon spinach (depending on the size of the shell), make a "bed" in the oyster shell, lay one oyster in the bed, and spoon a small amount of sauce over the top.
- Serve immediately.
We made this for dinner last night using fresh oysters from the Oregon coast, the instructions were great on how to choose the oysters. :) All of the flavors and textures went really well together, also made a nice presentation.