Cook time is 20minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 150grams spinach
- 100grams butter
- 2 egg yolks
- 1tablespoons lemon juice (to taste)
- 1teaspoons Worcestershire sauce
- 1 pinch cayenne
- 12 live oysters, opened but in the shell
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1480kJ / 352Cal
1480 Kilojoules or 352 Calories
17% of daily energy intake*
Protein
12.6grams
Fat
33.0grams
Carbs
2.7grams
Sugars
0.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a large saucepan. Add the spinach and a splash of water and cook for 2 minutes until wilted. Drain, pressing out the liquid, and finely chop.
Step 2 of 3
Melt the butter in a small saucepan until bubbling but not browned. Set a small heatproof bowl over a saucepan of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. Add the egg yolks and a good squeeze of lemon juice and whisk together. Whisking continuously, very slowly start to add the melted butter. As the mixture starts to thicken, you can add the butter a little more quickly. When thickened, season and add more lemon juice to taste, the Worcestershire sauce and cayenne.
Step 3 of 3
Discard the flat top shell of each oyster. Place a little spinach in each shell and sprinkle with more cayenne. Sit the oysters on a baking sheet and spoon over the sauce. Cook under a hot grill for 1 minute until the sauce has lightly browned.
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