Best Baked Oysters With Spinach And Champagne Beurre Blanc Recipes

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BAKED OYSTERS WITH SPINACH AND CHAMPAGNE BEURRE BLANC



Baked Oysters with Spinach and Champagne Beurre Blanc image

Oysters on the half shell are baked with spinach, and a rich, buttery sauce flavored with champagne and shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 dozen

Number Of Ingredients 10

2 to 3 cups rock or coarse salt, for baking sheet
2 dozen oysters, shucked, liquor and bottom shells reserved separately
1 cup heavy cream
1 cup dry champagne or sparkling wine
3 large shallots, minced (about 1/2 cup)
1/4 cup white-wine vinegar
2 1/2 sticks (1 1/4 cups) cold unsalted butter, cut into pieces
Coarse salt and freshly ground white pepper
1 pound fresh or frozen spinach, thawed
Snipped fresh chives, for garnish

Steps:

  • Pour salt into a rimmed baking sheet. Nestle oyster shells in the salt; set aside.
  • Bring cream to a boil in a 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 previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Add 1/2 cup oyster liquor to the sauce, and season with salt and white pepper. Keep warm.
  • If using fresh spinach, rinse it thoroughly several times, and place in a saucepan with just the water that clings to the leaves. Cover the pan, and cook spinach until bright green and just tender, about 2 minutes. Drain well, and roughly chop. (Squeeze excess moisture from thawed frozen spinach).
  • Preheat broiler with rack 5 inches from the heat source. Divide spinach equally among the shells. Top with a shucked oyster. Spoon on enough 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. Garnish with chives, and serve.

POACHED OYSTERS IN CHAMPAGNE WITH A JULIENNE OF VEGETABLES, LEAF SPINACH AND PROSCIUTTO HAM



Poached Oysters in Champagne with a Julienne of Vegetables, Leaf Spinach and Prosciutto Ham image

Provided by Food Network

Number Of Ingredients 15

20 oysters (plus juice)
1 carrot
1 leek
2 ounces snow peas
8 ounces fresh leaf spinach
3 shallots, sliced
1 glass white wine
1-ounce cream
2 tablespoons butter, cut into small cubes
Salt and pepper
1/2 cup heavy cream
2 ounces champagne
1 clove garlic
2 ounces prosciutto, julienned
Salt, freshly ground pepper

Steps:

  • Shuck the oysters. Reserve the oyster juice. Wash the shells. Cut the vegetables into strips and steam. Set aside Blanch the spinach and set aside Peel and cut the shallots into small dice, then add the white wine and reduce until only 1 tablespoon remains. Add the cream reduce for 30 seconds, then whisk in the butter. Season with salt and pepper. Set aside.
  • Heat a sauteuse. Pour in the cream, oyster juice, champagne and garlic. Add the oyster, prosciutto and poach for 2 to 3 minutes, then add the shallot-butter sauce off the heat. Spoon into the oyster shells; top with the spinach, then top with the oysters and place a small pile of the steamed vegetables on each oyster. Serve on a bed of blanched seaweed or on a bed of mixed peppercorns.

BAKED OYSTERS AND SPINACH



Baked Oysters and Spinach image

Make and share this Baked Oysters and Spinach recipe from Food.com.

Provided by Miss Annie

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh spinach, rinsed well and left wet
1/4 cup butter
1 large onion, finely chopped
1 pinch of freshly grated nutmeg
salt & freshly ground black pepper
1 cup heavy cream
1 cup fine dry breadcrumb
1 quart shucked fresh oyster
2 tablespoons finely chopped fresh dill or 2 teaspoons dried dill

Steps:

  • Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
  • Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
  • Preheat oven to 400 degrees F.
  • In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
  • Add the spinach, nutmeg, salt, pepper, and cream.
  • Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
  • Add the oysters and dill and stir well.
  • Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

Nutrition Facts : Calories 435, Fat 27.2, SaturatedFat 15.1, Cholesterol 150.3, Sodium 452.1, Carbohydrate 28.2, Fiber 3.7, Sugar 2.7, Protein 21.1

OYSTERS ROCKEFELLER



Oysters Rockefeller image

In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.

Provided by Melissa Clark

Categories     seafood, appetizer

Time 20m

Yield 4 to 6 servings (24 oysters)

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter
1/2 cup panko bread crumbs
1 cup finely chopped baby spinach
1 cup finely chopped parsley, leaves and tender stems
1 large shallot, finely chopped
2 garlic cloves, finely grated, passed through a press or minced
Pinch of fine sea salt or table salt
1 lemon
Coarse, rock or kosher salt, or crumbled-up foil, for the pan (to stabilize the oysters)
24 oysters, shucked

Steps:

  • In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
  • Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
  • Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

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