Oyster Stew with Spinach and Chives

Name: Oyster Stew with Spinach and Chives (Huîtres en Ragoût aux Epinards et à la Ciboulette)
Yield: Makes 6 first-course servings or 4 light main-course servings
Cuisine: France
Ingredients: 24 dozen medium-size oysters; 2 bunches spinach (10 ounces [280 g], or 1½ pounds [675 g] total; look for the kind with large crinkled leaves, which take less time to stem); salt; 2 medium-size shallots, chopped fine; 1 tablespoon butter; ¼ cup [60 ml] white wine; 1 cup [225 ml] heavy cream; 1 big handful sorrel leaves, stems removed (optional); pepper; 1 tablespoon finely chopped fresh chives

Huîtres en Ragoût aux Epinards et à la Ciboulette

Preparation info

Makes
6
first-course servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

24 dozen medium-size oysters
2 bunches spinach (10 ounces [

Europe
France
Fish course
Starter
Lunch
Dinner
Pescatarian
Mediterranean
Gluten-free

Method

Shuck the oysters (for more about shucking oysters) into a fine-mesh strainer set over a small bowl. Pick the oysters out of the strainer, roll them gently on a clean kitchen towel so that any grit clings to the towel, and put them in the bowl with their strained juices. Reserve in the refrigerator.

Bring about 6