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Oysters In Champagne Sauce

21st.Century.Chef's picture
  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)
  Salt To Taste

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.

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