- 210 ml (7/8 cup) butter
- 45 ml (3 tbsp) French shallot, thinly sliced
- 1 garlic clove, finely chopped
- 2 L (8 cups) baby spinach
- Salt and freshly ground black pepper
- 30 ml (2 tbsp) anise liqueur (pastis)
- 12 Beausoleil or Malpeque oysters, rinsed and scrubbed
- 2 egg yolks
- 100 ml (7 tbsp) white wine
- 1 ml (1/4 tsp) Espelette pepper
- 15 ml (1 tbsp) lemon juice
- Preheat the oven broiler, leaving the door partially open.
- In a skillet, heat 30 ml (2 tbsp) of the butter over medium heat. Sweat the shallot, without browning, for 2 to 3 minutes.
- Add the garlic and cook for another minute, stirring continuously.
- Add handfuls of spinach, stirring and gradually adding more as it cooks. Season with salt and pepper.
- Add the liqueur and flambé. Set aside.
- Shuck the oysters.
- Place on a baking sheet lined with coarse salt or crumpled aluminum foil so they sit flat.
- Top with the spinach mixture. Set aside.
- In a saucepan, melt the remaining butter over medium-low heat.
- Once the butter has melted, remove the foam from the surface with a spoon.
- Pour the butter slowly into a measuring cup, leaving behind any solids at the bottom of the saucepan. Set aside.
- In a double boiler, combine the egg yolks with the wine, salt and Espelette pepper.
- With a whisk, beat the mixture until foamy.
- Cook for 2 to 3 minutes, whisking continuously. To prevent the sauce from becoming lumpy, do not overcook.
- Gradually pour in the clarified butter while whisking.
- Add the lemon juice and set aside.
- Cook the oysters in the oven for about 3 minutes.
- Top the oysters with the sauce and cook in the oven for another minute, until nicely browned.
- Serve immediately.