Oysters On a bed of Baby Spinach

Ingredients: 6/12 Oysters 200g of Baby Spinach 1 Lemon Knob of Butter 1 tsp. Lemon Juice White Pepper Grated Nutmeg A splash of Champagne 1 tsp. Finely chopped chives

Turn On: Time: 10 minutes

Carefully open the Oysters using an oyster knife (or hammer and knife- this is a bit tricky! But it's worth the trouble!) Tear off the top part of the shell so you are left with the bottom half oyster in tack, try to reserve all juices from the oysters, sieve to remove sand or shell fragments and set aside. Rinse off any bits of shell on the oyster. Put these to one side.

Select the plate to display your fan of oysters on and a little bowl to be placed in the centre of the plate. Wash the spinach and blanch in boiling water very quickly, then plunge the leaves into cold water so that they keep their colour. Fry the spinach in the butter for a few seconds add a splash of champagne, season with salt, pepper, nutmeg and lemon juice then take this off the heat and add the juices you saved from the oysters. You can cook your oysters in the hot sauce for 20 seconds if you prefer but raw oysters are the best for the ultimate aphrodisiac!

Arrange the spinach on two plates then fan your oysters out, you can place a saucepot in the centre as well with lemon juice, Tabasco and chives if you like to dip! Garnish with chives and half a lemon. Enjoy with your lover, you can eat with your mouths, hands or a little Oyster fork and spoon! Feel them slip down your throat!

A glass of Champagne with a bowl of strawberries would be perfect on the side!