Baked Oysters With Spinach And Champagne Beurre Blanc

• 2 to 3 cups rock or coarse salt, for baking sheet
• 2 dozen oyster, shcuked, liquor and bottom shells reserved
• 1 cup heavy cream
• 1 cup dry champagne
• 3 large shallots, minced (about 1/2 cup)
• 1/4 cup white wine vinegar
• 2 1/2 sticks cold unsalted butter (1 1/4 cup), in pieces
• 1 pound frozen spinach, squeezed dry

1. Pour salt into a rimmed baking sheet. Nestle oyseter shells in the salt; set aside. Bring cream to a boil in saucepan. reduce to simmer; cook until reduced by half. Remove from heat; set aside.
2. Meanwhile, place champagne, shallots and vinegar in another small saucepan. Bring to a simmer and cook until the liquid is almost evaporated. Add the reduced cream, and cook for 1 minute. Remove pan from heat, and whisk in the butter, 1 piece at a time, adding each new piece before the pervious one has melted completely. Add 1/2 cup oyster liquor to the sauce and season with salt and white pepper. Keep warm.
3. Preheat broiler with rack 5 inches form the heat source. Divide spinach equally among the shells. Top with a shucked oyster. Spoon on enought sauce to cover the oyster, about 1 tablespoon per shell. Place under the broiler until sauce bubbles and edges of oysters start to curl, about 1 minute. Serve.

coarse salt, oyster, heavy cream, champagne, shallots, white wine vinegar, butter, frozen spinach

Taken from www.epicurious.com/recipes/member/views/baked-oysters-with-spinach-and-champagne-beurre-blanc-1243974 (may not work)