Oysters In Champagne Sauce Recipe


Step 1

Open the oysters as instructed in previous recipe ("Opening Oysters in the Microwave"). Measure 1/2 cup of the strained cooking liquid and reserve.


Step 2

Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes. Stir in 1/2 cup reserved oyster juices and Champagne and cook, uncovered, on high, stirring twice during cooking, for 4 minutes or until thickened. Recipe can be made to this point a few hours ahead.


Step 3

Heat the broiler with rack set at its highest level. Stir celery seed and white pepper to taste into the sauce. Spread 2 cups of coarse or rock salt in the bottom of a broiler pan to steady oysters.

Step 4

Nestle reserved shells into salt. Put each oyster in a shell and thoroughly coat the tops with sauce. Put under preheated broiler until just golden, about 2 minutes.

Makes 4 first-course servings.

NOTE: This is a simple and elegant classic. You can prepare the oysters and sauce ahead in the microwave, and then broil for a minute or two just before serving. The obvious wine to serve is Champagne. If you choose another dry sparkling wine to drink instead, use the same one in the sauce.

Things You'll Need

  • 24 Raw oysters - in shell
----------CHAMPAGNE SAUCE---------------
  • 1 1/2tb Unsalted butter
  • 1 1/2tb Flour
  • 1/2c Oyster juice - from above
  • 1/2c Champagne - or other dry
  • -sparkling wine
  • 1/4ts Celery seed - ground
  • Freshly ground white pepper
  • 2c Rock salt - or coarse salt
  • -for the broiler pan

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