Hot Curry Oysters

Preparation:

Preparation: Open the valves, collect the liquid in a bowl, remove the oysters. Keep the concave part of the shells. Wash and steam the spinach, squeeze it and pass it through the mill, flavor it in a pan with the cream, add salt, distribute it on the shells. Filter the liquid kept aside, pour it into a saucepan, let it heat up, place the oysters in it and heat for 2 minutes. Drain them and place them on top of the spinach mixture. For the sauce: mix the butter with the curry and set aside. In a saucepan, mix the egg yolks with the cream, place the container in a bain-marie and continue to mix the mixture with a whisk: it should whip up like a cream. Incorporate the curry butter, mix and cook for a few minutes, season with salt and pepper. Spread the sauce over the oysters and serve. Accompanying wines: Alto Adige Sauvignon DOC, Riviera Ligure Di Ponente Pigato DOC, Verdicchio Dei Castelli Di Jesi "Classico" DOC.