Oysters, gratinated

Ingredients for 4 servings:

• 24 oysters
• 500 g spinach, fresh
• 1 shallot(s), very finely chopped
• ½ garlic clove(s), very finely chopped
• 1 tbsp butter
• 4 egg yolks
• 1 pinch of cayenne pepper
• 50 ml sparkling wine, dry
• 3 tbsp fish stock
• salt and pepper
• Water (ice water)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Sort and wash the spinach, place it in a sieve, and slowly pour 1 liter of boiling water over it. Allow the water to drain completely, squeezing the spinach lightly. Sauté the shallot and garlic in butter until translucent. After 5 minutes, add the spinach. Cook until cooked through, season with salt and pepper, and set aside. Open the oysters and collect the water. Remove the meat from the shells, bring the oyster water to a boil, and cook the meat in it for a few seconds. It is recommended to do this on the stove’s highest heat setting, as the water loses temperature after the mussel meat is immersed. Do not wait until it boils again; only immerse the mussel meat in ice water for about 5 seconds at most and refresh. Now clean the oyster shells and sterilize them in boiling water, then pat them dry. Place a spoonful of spinach in each shell half, place the oyster meat on top, and coat with salted sabayon. To do this, whisk the egg yolks with the stock, sparkling wine, and a little salt in a double boiler until creamy and season with cayenne pepper. Briefly gratinate the oyster shells and their contents under a hot oven grill.