Pregnant Oyster – Oyster Au Gratin

Open the oysters and remove them from the shell. While doing so, collect the water through a strainer into a pot.

Clean the spinach, rinse and drain. Sauté half of the shallots in butter, add garlic and spinach and drop together. Season with salt, pepper and nutmeg. Fill the spinach into the washed out oyster shells and place one oyster on each.

To the oyster water add white wine and the remaining shallots form, boil to a third and strain through a sieve. Beat the reduction with the egg yolks on a water bath to a creamy sauce.

Fold in the butter piece by piece and season with a little lemon juice.

Coat the oysters with the sauce and gratinate under the grill snake.

Serve the gratinated oysters to the table with a slice of baguette.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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