Every Thursday on the Good Food Blog we share a recipe from our archives.
Nic’s Oysters Sauteed on Spinach with Walnuts and Garlic
- 4 each oysters (Pacific Northwest)
- 1 Tablespoon flour
- 1 Tablespoon olive oil
- 1 teaspoon garlic
- 1 cup spinach
- 1 pint sauce (10 orders)
- 2 cups wine
- 1 Tablespoon shallots, chopped
- 4 sprigs thyme
- 1/4 cup lemon juice
- 1/4 cup walnuts
- 1/4 cup Italian parsley, chopped
- 1/4 cup heavy whipping cream
- 1/2 lb unsalted butter
- Salt and pepper to taste
Shuck oysters and put their juice in a small insert. This juice is used for storing the oysters. Clean and place 4 oyster shells on plate, using the deeper shells. Heat olive oil in saute pan. Add chopped garlic and saute lightly. Add spinach and saute lightly, keeping spinach bright and springy. Place spinach in oyster shells. Dust oysters in flour and shake off any excess. Heat pan and saute oysters until golden on the outside and barely cooked inside. Place on spinach. Reheat pan. Add a bit of olive oil and saute chopped garlic. Deglaze with white wine and lemon juice. Add chopped walnuts. Let reduce. Add beurre blanc and reduce until creamy. Add chopped parsley, salt and pepper. Spoon sauce over the oysters.
For Beurre Blanc:
Reduce 1.5 cups of the white wine with a pinch of shallot and the thyme. Reduce au sec. Add cream and reduce to big shiny bubbles. Whisk in cold butter over low heat, one tablespoon at a time over low or no heat, making sure sauce stays warm, but doesn’t boil.