Gratin of Oysters with Champagne

Gratin de belons au champagne

Preparation info

  • For

    two

    people
    • Difficulty

      Medium

    • Ready in

      45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 12 oysters
  • 100 g ( oz) raw spinach

Method

  1. Open the oysters and remove them carefully from their shells with a teaspoon, first cutting through the muscle that attaches them with a small sharp knife. These operations should be carried out over a strainer held over a small saucepan to catch the juices. Reserve the hollow