Name: Gratineed Oysters with Spinach (Ostras Gratinadas con Espinacas)
Yield: Makes 12
Cuisine: Spanish
Ingredients: 1 tablespoon extra-virgin olive oil; 2 small or 1 jumbo egg yolk; 1 tablespoon fresh lemon juice, or more to taste; 6 tablespoons (¾ stick) cold unsalted butter, cut into small pieces; Coarse salt (kosher or sea); 12 large oysters, shells well scrubbed; 1 small pinch of saffron, pulverized in a mortar and steeped in 2 teaspoons very hot water; About 3 cups kosher salt, for serving; 2 or 3 lemon wedges, for serving; 2 small garlic cloves, chopped; 6 cups firmly packed fresh baby spinach, rinsed, drained, and chopped

Preparation info

Makes
12

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

These showstopping oysters and spinach, with a lush cap of bubbling gratinéed saffron hollandaise, are a specialty at Aloña Berri, a wonderfully creative tapas bar in San Sebastián. The owner, José Ramón Elizondo, says that it’s his Basque take on oysters Rockefeller.

Ingredients

1 tablespoon extra-virgin olive oil
2 small garlic cloves, chopped
6 cups

Method

Heat the olive oil in a large skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the spinach, increase the heat to medium-high, and cook until just wilted, 2 to 3 minutes. Season the spinach with salt to taste, transfer it to a bowl, and let cool while you prepare the oysters. (The spinach can be prepared up to a day ahead. Cover and