Rock oyster cream sauce with green nori flavor

Remove the oysters from the shells and wash them thoroughly under running water

Fill a pot with slightly salted water, add the spinach in a bundle and boil for about 30 seconds. Remove to a tray and leave to cool

Slice the shallots as thinly as possible. Put the shallots, white wine, and vermouth in a frying pan and heat to bring out the aroma of the shallots

Add the vegetable broth and when it starts to boil, add the rock oyster meat, cover and steam for 1-2 minutes while shaking

Remove the oyster meat and add cream to the broth to make a cream sauce. Reduce the heat to low and stir carefully to prevent burning

Once everything is mixed, strain the sauce and remove the shallots. Return the sauce to the frying pan and add the spinach from [2] after squeezing out the excess water, then mix well with the sauce

Add the seasonings (A) and once everything is mixed, return the rock oyster meat to the pot and mix with the sauce

Place the spinach on a plate and place the oyster meat on top. Simmer the remaining sauce until it thickens a little, adding salt if it seems lacking in flavor

Remove the frying pan from the heat and pour the cream sauce over the oysters. Top with Italian parsley and chervil to taste