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