NZ Woman's Weekly

Braised oysters with chorizo and spinach

  • Meal Type

  • Servings

  • Courses


While some might steer clear of a creamy pot of succulent seafood and sausage, these health-conscious meals pack a nutritious punch and are great for sharing.

  • 250g good-quality chorizo sausages
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 125ml white wine
  • 250ml cream
  • 200g spinach, washed
  • 12 oysters, shucked
  • Salt
  • White pepper
  • 2 tbsp crème fraîche
  • Brown crusty bread, to serve
  • 1 bunch watercress, washed
  • 2 fresh limes, for dressing

1 Peel the skin from the chorizo, then break the meat into chunks. Heat olive oil in a saucepan over a high heat and sauté chorizo until the oil begins to take on the colour of the sausage. Add onion to the pot and cook 1 minute. Add the white wine, then let this reduce slightly. Pour in the cream, return to the boil then reduce the heat. Simmer for 10 minutes.

2 Drop the spinach into the creamy broth, along with the oysters. Bring it back to the boil then remove from the heat. Season with a little salt and white pepper to taste. Finish the dish by stirring in the crème fraîche.

3 Serve with the brown bread and the watercress dressed with lime juice.

Issue 1541

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