Ingredients

makes 24

　　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

　　

Step 1

Pour the salt into a rimmed baking sheet. Nestle the oyster shells in the salt; set aside.

　　

Step 2

Bring the cream to a boil. Reduce to a simmer; cook until reduced by half. Remove from heat.

　　

Step 3

Meanwhile, place the 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.

　　

Step 4

Remove pan from heat, and whisk in butter, 1 piece at a time, adding each piece before the previous one melts completely. (The sauce should not get hot enough to liquefy.) Add 1/2 cup oyster liquor; season with salt and pepper. Keep warm.

　　

Step 5

If using fresh spinach, rinse it thoroughly several times, and place in a saucepan with just the water that clings to the leaves. Cover the pan, and cook the spinach until bright green and just tender, about 2 minutes. Drain well, and roughly chop. (Squeeze excess moisture from thawed frozen spinach.)

　　

Step 6

Preheat the broiler with the rack set 5 inches from the heat source. Divide the spinach equally among the shells. Top with the shucked oysters. Spoon on enough sauce to cover the oysters, about 1 tablespoon per shell. Place under the broiler until the sauce bubbles and the edges of the oysters start to curl, about 1 minute. Garnish with chives, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.