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Oysters, Spinach And Caviar

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Ingredients
  Shallots 2 Large, finely chopped
  Sherry vinegar 1⁄2 Cup (8 tbs)
  Shucked oysters 32 (Including Their Liquor)
  Spinach leaves 32 Small
  Black american caviar 6 Ounce
  Lemon 1 , cut into wedges
Directions

Marinate shallots in sherry vinegar overnight.
In a small saucepan over medium heat gently warm oysters in their liquor until their edges curl, about 30 seconds.
Remove from heat and cool.
Drain.
Dip the spinach leaves in a strainer into boiling water and immediately drop into ice water.
Drain and pat dry.
Wrap 1 spinach leaf around each oyster.
Arrange 4 wrapped oysters on each of 8 chilled plates.
Remove shallots from vinegar and sprinkle equally over oyster bundles.
Top each bundle with 1/2 teaspoon of caviar.
Place a lemon wedge on each plate

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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