Hot oysters with Roquefort cream

2 dozens fines de claires n°2 oysters
80gr. Roquefort cheese
100g (0.22lb) young spinach
20cl single cream
1 tablespoon whisky

1. Wash, scald and strain on absorbent paper the spinach shoots. Open the oysters. Pour the molluscs with their water into a saucepan and bring to the boil. Leave aside the stock made with the oysters.

2. Put each poached oyster between two blanched spinach leaves on the plates.

3. In a saucepan, warm up the cream with the Roquefort cut into pieces. Add 4 tablespoons oyster stock and whiskey. Pour around the oysters and serve.