Baked Oysters with Spinach and Champagne Beurre Blanc

• 2 to 3 cups rock or coarse salt
• 2 dozen oysters, shucked, liquor and bottom shells reserved separately
• 1 cup heavy cream
• 1 cup dry champagne or sparkling wine
• 3 large shallots, minced (about 1/2 cup)
• 1/4 cup white-wine vinegar
• 2 1/2 sticks (1 1/4 cups) cold unsalted butter, cut into pieces
• Coarse salt and freshly ground white pepper
• 1 pound fresh or 2 10-ounce packages frozen spinach, thawed
• Snipped fresh chives, for garnish

1. Pour the salt into a rimmed baking sheet.
2. Nestle the oyster shells in the salt; set aside.
3. Bring the cream to a boil.
4. Reduce to a simmer; cook until reduced by half.
5. Remove from heat.
6. Meanwhile, place the champagne, shallots, and vinegar in another small saucepan.
7. Bring to a simmer, and cook until the liquid is almost evaporated.
8. Add the reduced cream, and cook for 1 minute.
9. Remove pan from heat, and whisk in butter, 1 piece at a time, adding each piece before the previous one melts completely.
10. (The sauce should not get hot enough to liquefy.)
11. Add 1/2 cup oyster liquor; season with salt and pepper.
12. Keep warm.
13. If using fresh spinach, rinse it thoroughly several times, and place in a saucepan with just the water that clings to the leaves.
14. Cover the pan, and cook the spinach until bright green and just tender, about 2 minutes.
15. Drain well, and roughly chop.
16. (Squeeze excess moisture from thawed frozen spinach.)
17. Preheat the broiler with the rack set 5 inches from the heat source.
18. Divide the spinach equally among the shells.
19. Top with the shucked oysters.
20. Spoon on enough sauce to cover the oysters, about 1 tablespoon per shell.
21. Place under the broiler until the sauce bubbles and the edges of the oysters start to curl, about 1 minute.
22. Garnish with chives, and serve.

salt, oysters, heavy cream, sparkling wine, shallots, whitewine vinegar, butter, salt, frozen spinach, fresh chives

Taken from www.epicurious.com/recipes/food/views/baked-oysters-with-spinach-and-champagne-beurre-blanc-392161 (may not work)