Clean the oysters, leaving the meat and removing the black part and more jelly. Save water and shells. The sauce: Picar very fine the step and brown it slightly in a little butter. Add the cava and reduce by half. Strain.
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| Ingredients to make the cava: |
| 8 oysters 1 bunch of spinach for the sauce 1 glass of cava 1 estate 1 butter nut 1 bunch of spinach |
Ingredients to make the cava:
2. Add the oyster water cast and emulsify with butter. Boil the tender leaves of spinach and saute them slightly.
3. Finish and presentation: put a spinach base in the shells and, on this one, the oysters. Cover with the sauce.
