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Baked Oysters and Spinach with Walnut Sauce

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“This recipe is posted by request. The original recipe is by Umberto Menghi.”

Ingredients Nutrition


  1. Since the wine sauce can be made up to 1 week in advance I will start with that.
  2. In a medium saucepan add together shallots, tarragon and pepper corns in white wine.
  3. Bring to a simmer, and cook until reduced by 1/2.
  4. Set aside.
  5. Melt butter in a medium saucepan and remove from heat.
  6. Whisk in the flour, blending to form a roux.
  7. Add chicken stock a little at a time and whisk to smooth.
  8. Return to heat, add the wine mixture and bring to a simmer, whisking often.
  9. Cook to thick and smooth.
  10. Season with salt and pepper.
  11. Add cream, whisking well.
  12. Cook for 3 minutes more.
  13. Season with salt and pepper.
  14. Strain sauce through a fine sieve.
  15. Place in a container and pour the 1/4 t.
  16. of butter over top to prevent a skin from forming.
  17. This will keep for up to 1 week in the fridge.
  18. Now to the oysters~.
  19. Shuck oysters and place meat in a bowl.
  20. Set aside.
  21. Put bottoms of oyster shells in a pot of rapidly boiling water for 1 minute.
  22. Remove from pot, pat dry and set aside.
  23. Cook spinach in a saucepan containing pernod, onion, garlic, salt, pepper and nutmeg.
  24. Cook for 1 minute or until spinach is JUST whilted.
  25. Drain off liquid and chop spinach.
  26. Put approximately 1 T.
  27. of spinach in the center of each oyster shell and set aside.
  28. Blanch the oyster meat in a pot of boiling water for 1 minute.
  29. Drain and place 1 oyster on each spinach bed.
  30. Spoon walnut sauce over top of meat to cover.
  31. Place oyster filled shells on a baking tray.
  32. Bake for 6-7 minutes in a pre-heated 400 degree oven.
  33. Remove tray from oven and place oysters on a serving plate.
  34. Sprinkle with lemon juice, walnuts and parsley.
  35. Serve immediately.
  36. 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.
  37. Add walnuts and stir well.
  38. Remove from heat and whisk in egg yolks, blending well.
  39. Add lemon juice to saucepan and blend well.
  40. Season with salt and pepper.

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