Oysters Poached in Champagne

Ingredients

2 tbsp	scallions, julienne cut
1/4 cup	sweet red peppers, julienne cut
1/2 tsp	chopped parsley
1/2 tsp	dry mustard
1/2 tsp	chervil
1 tsp	black peppercorns
2 cups	champagne or sparkling wine
1 cup	washed spinach leaves
	juice and zest of one lemon
1 tbsp	extra virgin olive oil or clarified butter
32	oysters on-the-half-shell, liquor reserved
	salt and pepper to taste

Directions

Place the lemon zest in cold water and heat or poach one minute to remove the bitterness. Drain and reserve. 

Combine the oysters and liquor, champagne, parsley, mustard, chervil and peppercorns in a pan and poach for 1 minute. Position oyster shells on serving plates. Remove oysters and place in the shells. 

Over medium heat, reduce the poaching liquid to 1 cup and spoon over oysters. While reducing the poaching liquid, saute the spinach, scallions, lemon zest and peppers in olive oil or butter for 1 minute. Deglaze the pan by pouring in lemon juice and seasoning with salt and pepper. Divide vegetables and serve beside the oysters with lemon juice served over them.

Serves 8. 

Source: http://www.gov.pe.ca