Oysters With Spinach and Lemon Sauce

READY IN: 30mins
YIELD: 12 oysters
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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