Recipes

A favourite from Henrietta Green, this oyster recipe is best served up on a bed of coarse sea salt for everyone to help themselves.

Serves 4

    16 oysters
    16 large spinach leaves, washed or 500g baby spinach leaves.
    30g (1oz) finely chopped shallot
    20ml (¾ fl oz) white wine vinegar
    20ml (¾  fl oz) dry white wine
    60ml (2 fl oz) water
    150g (5 oz) unsalted butter, chilled and cubed

Method

Preheat grill to medium.

Thoroughly wash the oysters and steam in a double boiler for 4-5 minutes. Remove and open over a bowl to catch the liquor.

If using large spinach leaves, steam them in the steamer for 2 minutes. If using baby spinach leaves, wilt down in a large pan and thoroughly squeeze out the excess moisture.

Add the shallots, vinegar, wine and water in a small pan with the oyster liquor. Simmer until reduced to about 30ml (2 tablespoons) is left. Remove the pan from the heat and whisk the butter in, a little at a time, until the sauce is emulsified.

Remove the oysters from their shells and lay either a leaf of spinach in the bottom of each shell, or arrange a small spoonful of baby leaves on which to sit the oyster. Place these shells on a suitable serving dish and grill briefly to warm up the spinach.  Place the oysters on top and pour the beurre blanc over each. Place under the grill again to just warm through and serve immediately.