b'Champagne Oyster StewBRIAN POORServes 3 to 42 tablespoons unsalted butter10 to 12 (approximately) shucked yearling oysters2 tablespoons leeks, white part only, rinsed well and sliced; slices cut in half to make W-inch half-moons2 tablespoons (rounded) fresh basil, W-inch slice1 bay leaf 1 tablespoon whole shallots, minced2 tablespoons red bell pepper, cut into small dice 2 tablespoons Yukon Gold potatoes, peeled, cut into small dice W cup champagne or sparkling wine, or Artesa Carneros Chardonnay 1 cup heavy cream 2 shakes Tabasco Sauce Pinch black pepper, fresh-ground Pinch kosher or sea saltW cup fresh spinach, W-inch sliceYou can buy fresh, shucked oysters packed in a jar in most grocery stores. Select the yearling oysters, as they are the smallest size and perfect for oyster stew.Melt the butter in a saucepan and add the oysters, leeks, basil, bay leaf, shallots, red bell pepper and potatoes. Heres the trick to perfect oyster stew: Cook the mixture slowly over medium heat, stirring often. You want to cook the oysters until they are firm3 to 4 minutes. This will infuse the stew with the lovely nectar from the oysters, and they will be perfectly done. Once the oysters are just firm, add the champagne, heavy cream, Tabasco Sauce, black pepper and salt. Slowly bring the stew up to just a simmer and immediately remove from the heat. Stir in the spinach at the end, just to wilt it.Ladle the stew into bowls and add some of your favorite croutons to each bowl for crunch, or serve with some warm, crusty bread. The champagne will give the stew an effervescence and lightness. Serve the rest of the bottle with the stew.CHEF STELLINOS SUGGESTED WINE PAIRING:Voga Pinot Grigio125'