Baked Oysters with Spinach and Champagne Beurre Blanc

Preparation

1. Step 1

   Pour the salt into a rimmed baking sheet. Nestle the oyster shells in the salt; set aside.

   Step 2

   Bring the cream to a boil. Reduce to a simmer; cook until reduced by half. Remove from heat.

   Step 3

   Meanwhile, place the 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.

   Step 4

   Remove pan from heat, and whisk in butter, 1 piece at a time, adding each piece before the previous one melts completely. (The sauce should not get hot enough to liquefy.) Add 1/2 cup oyster liquor; season with salt and pepper. Keep warm.

   Step 5

   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 the spinach until bright green and just tender, about 2 minutes. Drain well, and roughly chop. (Squeeze excess moisture from thawed frozen spinach.)

   Step 6

   Preheat the broiler with the rack set 5 inches from the heat source. Divide the spinach equally among the shells. Top with the shucked oysters. Spoon on enough sauce to cover the oysters, about 1 tablespoon per shell. Place under the broiler until the sauce bubbles and the edges of the oysters start to curl, about 1 minute. Garnish with chives, and serve.