Ingredients
2 to 3 cups rock or coarse salt, for baking sheet
2 dozen oyster, shcuked, liquor and bottom shells reserved
1 cup heavy cream
1 cup dry champagne
3 large shallots, minced (about 1/2 cup)
1/4 cup white wine vinegar
2 1/2 sticks cold unsalted butter (1 1/4 cup), in pieces
1 pound frozen spinach, squeezed dry
Preparation
Pour salt into a rimmed baking sheet. Nestle oyseter shells in the salt; set aside. Bring cream to a boil in saucepan. reduce to simmer; cook until reduced by half. Remove from heat; set aside.
Meanwhile, place champagne, shallots and vinegar in another small saucepan. Bring to a simmer and cook until the liquid is almost evaporated. Add the reduced cream, and cook for 1 minute. Remove pan from heat, and whisk in the butter, 1 piece at a time, adding each new piece before the pervious one has melted completely. Add 1/2 cup oyster liquor to the sauce and season with salt and white pepper. Keep warm.
Preheat broiler with rack 5 inches form the heat source. Divide spinach equally among the shells. Top with a shucked oyster. Spoon on enought sauce to cover the oyster, about 1 tablespoon per shell. Place under the broiler until sauce bubbles and edges of oysters start to curl, about 1 minute. Serve.
