Oysters au gratin spinach 2

00565 OYSTERS AU GRATIN SPINACH INGREDIENTS for 4 PERSONS 450 g washed spinach, Oyster, 24 20 g shallots, 2 lemons, 100 g margarine, 2 dl cream, 2 dl of white wine, 20 g of cornstarch, salt, pepper, nutmeg.

Open the oysters and staccatele from their shells; Cook slightly in their own juice over low heat, retrieve the cooking liquid and strain it.

Cook spinach with a small amount of margarine, sprinkle the pretzels, pepateli and sprinkle nutmeg to your liking.

Prepare the sauce: Cook sliced shallots in white wine and oyster sauce; Add a dl cream and tied with a little cornstarch.

Strain the sauce and add a dl of whipped cream.

Place the spinach in the middle of individual funds, put dishes around 6 oysters, nappatele with the sauce and lightly grill them in the oven.

Serve immediately.