Broiled Oysters with Spinach and Brown Butter Hollandaise

Broiled oysters with Spinach and Brown Butter Hollandaise

Broiled oysters with Spinach and Brown Butter Hollandaise

Broiled oysters with Spinach and Brown Butter HollandaiseMichelle Heimerman

Instead of using clarified butter in his hollandaise, as is traditional, Global Village chef Martin Bealin browns butter, rendering it nutty in flavor. Choose briny—not creamy—oysters (ask your fishmonger), and be sure to make the mignonette: The salinity of the oysters in combination with the pungent shallots and vinegar are a welcome contrast to the richness of the hollandaise.