Poached Oysters in Champagne with a Julienne of Veg

Name: Poached Oysters in Champagne with a Julienne of Vegetables, Leaf Spinach and Prosciutto Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 oysters (plus juice); 1 carrot; 1 leek; 2 ounces snow peas; 8 ounces fresh leaf spinach; 3 shallots, sliced; 1 glass white wine; 1 -ounce cream; 2 tablespoons butter, cut into small cubes; Salt and pepper; 1/2 cup heavy cream; 2 ounces champagne; 1 clove garlic; 2 ounces prosciutto, julienned; Salt, freshly ground pepper

Servings: persons

20 oysters (plus juice)
1 carrot
1 leek
2 ounces snow peas
8 ounces fresh leaf spinach
3 shallots, sliced
1 glass white wine
1 -ounce cream
2 tablespoons butter, cut into small cubes
Salt and pepper
1/2 cup heavy cream
2 ounces champagne
1 clove garlic
2 ounces prosciutto, julienned
Salt, freshly ground pepper

1
Shuck the oysters.
2
Reserve the oyster juice.
3
Wash the shells.
4
Cut the vegetables into strips and steam.
5
Set aside Blanch the spinach and set aside Peel and cut the shallots into small dice, then add the white wine and reduce until only 1 tablespoon remains.
6
Add the cream reduce for 30 seconds, then whisk in the butter.
7
Season with salt and pepper.
8
Set aside.
9
Heat a sauteuse.
10
Pour in the cream, oyster juice, champagne and garlic.
11
Add the oyster, prosciutto and poach for 2 to 3 minutes, then add the shallot-butter sauce off the heat.
12
Spoon into the oyster shells; top with the spinach, then top with the oysters and place a small pile of the steamed vegetables on each oyster.
13
Serve on a bed of blanched seaweed or on a bed of mixed peppercorns.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 20 oysters (plus juice), 1 carrot, 1 leek, 2 ounces snow peas, and more.

Yes, Poached Oysters in Champagne with a Julienne of Vegetables, Leaf Spinach and Prosciutto Ham falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Oysters in Champagne with a Julienne of Vegetables, Leaf Spinach and Prosciutto Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions