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1
Since the wine sauce can be made up to 1 week in advance I will start with that.
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2
In a medium saucepan add together shallots, tarragon and pepper corns in white wine.
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Bring to a simmer, and cook until reduced by 1/2.
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Set aside.
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5
Melt butter in a medium saucepan and remove from heat.
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6
Whisk in the flour, blending to form a roux.
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Add chicken stock a little at a time and whisk to smooth.
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8
Return to heat, add the wine mixture and bring to a simmer, whisking often.
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Cook to thick and smooth.
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Season with salt and pepper.
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Add cream, whisking well.
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Cook for 3 minutes more.
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Season with salt and pepper.
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14
Strain sauce through a fine sieve.
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15
Place in a container and pour the 1/4 t.
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of butter over top to prevent a skin from forming.
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This will keep for up to 1 week in the fridge.
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18
Now to the oysters~.
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19
Shuck oysters and place meat in a bowl.
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Set aside.
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21
Put bottoms of oyster shells in a pot of rapidly boiling water for 1 minute.
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Remove from pot, pat dry and set aside.
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23
Cook spinach in a saucepan containing pernod, onion, garlic, salt, pepper and nutmeg.
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Cook for 1 minute or until spinach is JUST whilted.
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Drain off liquid and chop spinach.
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Put approximately 1 T.
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of spinach in the center of each oyster shell and set aside.
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28
Blanch the oyster meat in a pot of boiling water for 1 minute.
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Drain and place 1 oyster on each spinach bed.
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30
Spoon walnut sauce over top of meat to cover.
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Place oyster filled shells on a baking tray.
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Bake for 6-7 minutes in a pre-heated 400 degree oven.
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Remove tray from oven and place oysters on a serving plate.
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Sprinkle with lemon juice, walnuts and parsley.
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Serve immediately.
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36
Walnut Sauce~1&1/2 cups prepared white wine sauce-see above-place wine sauce in a medium saucepan and heat up over medium heat.
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Add walnuts and stir well.
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Remove from heat and whisk in egg yolks, blending well.
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Add lemon juice to saucepan and blend well.
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40
Season with salt and pepper.
