Oysters with spinach and saffron sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Ingredients

  • large pinch of saffron threads
  • 24 oysters
  • 120g spinach, thick stalks removed

Method

Crumble the saffron threads and soak in 2–3 tablespoons of hot water. Open the oysters, making sure to sever the oyster from the muscle that attaches it to the shell. Reserve the deep shells and strain the liquor into a bowl. (You don’t need it for this dish, but it is too good to waste. Free