Oysters Au Champagne
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
butter
|
*
|
| 1 | x |
garlic
chopped |
*
|
| 1 | cup |
champagne
|
*
|
| 1 | cup |
oyster juice
|
* |
| 1 | x |
oysters
|
*
|
| 1 | x |
spinach
|
*
|
| 5 | tablespoons |
roux
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
butter
|
*
|
| 1 | x |
garlic
chopped |
*
|
| 237 | ml |
champagne
|
*
|
| 237 | ml |
oyster juice
|
* |
| 1 | x |
oysters
|
*
|
| 1 | x |
spinach
|
*
|
| 75 | ml |
roux
|
* |
Directions
Cook garlic in butter.
Pour champagne (1 cup) in.
Pour oyster juice (1 cup) in.
Put oysters on. Place spinach on top.
Let all be cooked and done. Prepare the dish.
Prepare roux sauce.
Spread spinach on plate. Put oysters on spinach.
Pour roux sauce on top.
