Open oysters carefully (keep shells for presentation). Place the flesh inside a pan with the oysters’ natural water. Boil until tender.
Wash spinach leaves three times in cold water. Blanch in boiling water until tender. Sauté shallots with butter (don’t brown), add Shiitake, spinach, and seasoning. Cook until tender.
To plate, place oyster shells on a bed of rock salt. Place spinach mix in each shell. Top with oyster flesh. Cover with Hollandaise sauce. Serve immediately.
* Hollandaise sauce is a smooth and creamy French sauce made of butter and lemon juice or vinegar with egg yolk as an emulsifying agent. It is seasoned with salt and some white or cayenne pepper.
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