Baked oysters with baby spinach and hollandaise sauce
List of ingredients
Butter
Crushed garlic clove
Chopped shallots
Chopped fresh blanched spinach
Chablis
Salt and pepper, to taste
Oysters, on the half shell
Hollandaise sauce
Sommelier’s tip
Chablis Grand Cru
The saline notes of the oysters combined with the pronounced flavor of the spinach demand a wine of character. The energy of a Chablis Grand Cru will provide a subtle foil for the elegant flavors in this dish. Its long finish and minerality echo the whiff of ocean spray from the oysters.
METHOD
Melt butter over low heat, add the garlic and shallots garlic and lightly cook for for about 1 minute.
Add the washed picked spinach. Cook until the spinach wilts and the shallots get translucent. Deglaze the pan with Chablis. Cook down for a few minutes then season with salt and pepper. Remove from heat, at let sit to cool.
Preheat the oven to 450 ℉ (230℃). Arranged the shucked oysters on a try or in the salt to steady them.
Spoon a heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the hollandaise sauce. Bake oysters for about 5-10 minutes until golden.
Serve with lemon wedges and hot sauce.
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