Technical Stages :

• Shuck the oysters. Save the water of the oysters in a container. Remove them from the shell.
• Thinly slice the shallots.
• Place them in a saucepan along with the white wine.
• Add the filtered water of the oysters.
• Blanch the spinach leaves in a boiling salted water in a saucepan for a few minutes. Cool in a container full of icy water to fix the colour of the spinach.
• To poach the oysters, pour them in the white wine and shallots mixture and gently bring to a simmer.
• Once simmering, remove from the heat and leave to poach for a few minutes. Then place them on paper towel.
• Lay the spinach leaves flat on a clean cloth. Roll up the oysters one after another into the leaves to make small packs. Keep warm.
• Reduce the rest of wine and shallots.
• Meanwhile, peel the tomatoes. Remove the flesh in petal shape and crush them in a small regular.
• When there is only one tablespoon of white wine left in the saucepan, add a bit of cold water (1 to 2 tsp.) and bring to a boil. Add chilled butter cut into pieces and thoroughly mix using a whisk. This emulsion must be made on very high heat to obtain a creamy texture.
• Strain the sauce using a chinois or fine sieve by pressing well to extract maximum flavors.
• Add the diced tomatoes and keep warm. Adjust seasoning. Go easy with salt as the water of the oysters is naturally salted.
• From then, the sauce should not boil anymore or it would loose its creamy texture.
• Place the hot oysters nicely on a plate and coat them with warm sauce.