Recipe by Cucina Casalingo
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.
Top Review by The Tiny Chef
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.
- 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
Directions See How It's Made
- 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.