Grilled oysters with spinach and Chaource cheese

75

If you can’t find a Chaource cheese, a Brie de Meaux is a good alternative.

If you prefer a deeper flavour, you can use a blue Fourme d’Ambert.

Ingredients (serves 8)

48 oysters
1 shallot
200ml white wine
1 kg spinach leaves
250g Fourme d’Ambert
3 egg yolks
half a lemon
250g butter
salt and pepper

Method

Shuck the oysters, setting aside the liquid, then filter the oyster liquid to remove any shell.

Remove the oysters from their shells and set the oysters aside.

Chop the shallots and add them to a pan with the white wine and the oyster liquid. Bring to the boil and plunge the oysters briefly into the boiling liquid.

Remove the oysters, set aside, boil down the cooking juices and set aside.

Wash the spinach and remove the thick stems.

Boil a pan of water and cook the leaves for no more more than two minutes. Plunge the spinach leaves into icy water to ensure they keep their vibrant colour.

Wrap each oyster in spinach leaves.

Make a hollandaise sauce: add the egg yolks, lemon juice and half a glass of water, and beat well over a low heat. Beat until the sauce thickens. Melt the butter and add it slowly to the sauce, beating all the time. Season, and add the oyster cooking juices.

Cut the cheese into small cubes.

On a baking tray, lay out your empty oyster shells, placing them on a pile of sea salt to stabilise them.

Place a wrapped oyster into each shell, and place the cheese on and around the oyster.

Carefully pour some sauce over each oyster and cheese.

Grill in a very hot oven for two to three minutes.

Serve immediately.