Baked Oysters and Spinach with Walnut Sauce

"This recipe is posted by request. The original recipe is by Umberto Menghi."
 
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Ready In:
1hr
Ingredients:
26
Serves:
4
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ingredients

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directions

  • Since the wine sauce can be made up to 1 week in advance I will start with that.
  • In a medium saucepan add together shallots, tarragon and pepper corns in white wine.
  • Bring to a simmer, and cook until reduced by 1/2.
  • Set aside.
  • Melt butter in a medium saucepan and remove from heat.
  • Whisk in the flour, blending to form a roux.
  • Add chicken stock a little at a time and whisk to smooth.
  • Return to heat, add the wine mixture and bring to a simmer, whisking often.
  • Cook to thick and smooth.
  • Season with salt and pepper.
  • Add cream, whisking well.
  • Cook for 3 minutes more.
  • Season with salt and pepper.
  • Strain sauce through a fine sieve.
  • Place in a container and pour the 1/4 t.
  • of butter over top to prevent a skin from forming.
  • This will keep for up to 1 week in the fridge.
  • Now to the oysters~.
  • Shuck oysters and place meat in a bowl.
  • Set aside.
  • Put bottoms of oyster shells in a pot of rapidly boiling water for 1 minute.
  • Remove from pot, pat dry and set aside.
  • Cook spinach in a saucepan containing pernod, onion, garlic, salt, pepper and nutmeg.
  • Cook for 1 minute or until spinach is JUST whilted.
  • Drain off liquid and chop spinach.
  • Put approximately 1 T.
  • of spinach in the center of each oyster shell and set aside.
  • Blanch the oyster meat in a pot of boiling water for 1 minute.
  • Drain and place 1 oyster on each spinach bed.
  • Spoon walnut sauce over top of meat to cover.
  • Place oyster filled shells on a baking tray.
  • Bake for 6-7 minutes in a pre-heated 400 degree oven.
  • Remove tray from oven and place oysters on a serving plate.
  • Sprinkle with lemon juice, walnuts and parsley.
  • Serve immediately.
  • Walnut Sauce~1&1/2 cups prepared white wine sauce-see above-place wine sauce in a medium saucepan and heat up over medium heat.
  • Add walnuts and stir well.
  • Remove from heat and whisk in egg yolks, blending well.
  • Add lemon juice to saucepan and blend well.
  • Season with salt and pepper.

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