Oysters With Spinach And Lemon Sauce Recipes

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OYSTERS WITH SPINACH AND LEMON SAUCE



Oysters With Spinach and Lemon Sauce image

Purchase oysters from a reputable seafood seller. The fresher the better, so ask when they were harvested and avoid oysters more than 3 days old. Look for oysters that are tightly closed and displayed on ice. At home, give them a good scrub and store them over ice in the refrigerator, either in a mesh bag or loosely wrapped in a kitchen towel. Do not place them directly on the ice - the fresh water will harm the. Adapted from Yankee Magazine.

Provided by Cucina Casalingo

Categories     < 30 Mins

Time 30m

Yield 12 oysters

Number Of Ingredients 5

12 oysters, scrubbed
4 tablespoons heavy cream
1 lemon, juice and zest of
1/2 cup stick unsalted butter, cut into eight pieces
1/2 cup wilted spinach, finely chopped

Steps:

  • 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.

Nutrition Facts : Calories 126.8, Fat 10.7, SaturatedFat 6.3, Cholesterol 52.2, Sodium 57, Carbohydrate 3, Sugar 0.1, Protein 5

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