Oysters In Champagne Sauce
|Olive oil/Butter||2 Tablespoon|
|Garlic||2 Clove (10 gm), peeled and sliced|
|Champagne||1 Cup (16 tbs)|
|Cream/Mock cream||1⁄2 Cup (8 tbs)|
|Small oysters||1 Pound|
|Fresh spinach||1 Pound, carefully washed|
|Roux||2 Tablespoon (1 Tablespoon Each Butter And Flour Cooked Together)|
In an enamel or stainless pan, melt the butter and saute the sliced garlic for a moment.
Add the liquid from the oysters along with the champagne and cream.
Simmer to reduce by about one third liquid volume.
Add the oysters to the sauce.
Place the spinach on top and cover.
Cook for just a moment.
You do not want to overcook the oysters.
Remove the lid and place the spinach on a heated plate.
With a slotted spoon remove the oysters and place them on the spinach bed.
Thicken the sauce with the roux and pour the sauce over the oysters.
Serve with Risotto with Mushrooms, a green salad with Pesto Vinaigrette Dressing , and French rolls.