Oysters in Champagne Sauce | Saveur
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Ingredients
- <sup>3</sup>⁄<sub>4</sub> lb. fresh spinach
- 24 large oysters (about 3'') such as bluepoint
- Rock salt
- <sup>3</sup>⁄<sub>4</sub> cup champagne (or white wine)
- <sup>3</sup>⁄<sub>4</sub> cup fish stock
- <sup>3</sup>⁄<sub>4</sub> cup heavy cream
- 3 egg yolks
- Salt and freshly ground white pepper
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