Hot curried oysters
Instructions
Open the valve, collect the liquid into a bowl, remove the oysters.
Keep the concave part of the shells.
Wash and cook the spinach, then toss them at strizzateli and knitting mill, season in a saucepan with the cream, salted, deliver on the shells.
Strain the liquid held by hand, pour it in a pan, let it warm up, lay the oysters and heat for 2 minutes.
Drain and place them on top of spinach mixture.
For the sauce: mix the butter with the curry powder and keep aside.
In a small saucepan, mix the egg yolks with the cream, place the bowl in a Bain-Marie and continue to stir the mixture with a whisk: must fit like a cream.
Add the curry butter, stir and cook a few minutes, adjust salt and pepper.
Spread the sauce over the oysters and serve.
Accompanying wines: Alto Adige Sauvignon DOC, Riviera Ligure Di Ponente Pigato D.
O.
C.
, Verdicchio Dei Castelli Di Jesi DOC "classic".
