Sabayon of Breton Oysters

1. Start by opening the oysters and take them out of their shells.
2. “Collect their liquor” and strain it through a fine cloth. Pour the liquid in a small sauté pan, put the oysters, and place it on low heat. When the liquid starts to bubble, take the oysters out of the pan with the help of a slotted spoon. You must not let the oysters boil. Place the oysters in a bowl and cook the liquid separated. Rinse the shells and keep them aside.
3. Take the stems off the spinach, wash the leaves, and drain. Wrap the oyster with the spinach leaf and secure it in the shell. Put all the prepared oysters on a baking sheet and keep them aside.
4. In a small saucepan, melt butter on low heat. When it begins to melt, take it off the heat. If any foam has formed, take it off and pour the clarified butter (make sure any milky residue is discarded).set a bowl on a pan of hot water with the clarified butter in it.
5. In a separate saucepan, add the eggs, cream, and whisk until it gets frothy. Place this saucepan on another man with boiling water (like a double boiler) and whisk until it becomes thick like sabayon.
6. Take it off the heat and start blending in the clarified butter. Add 2 tablespoons of the oyster liquor and add seasoning according to taste.
7. Place the oysters under a broiler for 3 minutes. Add some sabayon on them and place under the broiler. Let it stay until it becomes bubbly and browned.
8. Each serving plate needs to be covered with coarse salt and place 7 oysters on top.

Trivia

• Oysters have the ability to change their gender.
• The flavor of the oyster depends on its environment.

Similar to wine, there are many different flavors of oysters available.