Directions:
- Open oysters. Measure 1/2 cup of the strained cooking liquid and reserve.
- Champagne Sauce Directions:
- 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.
- Cooking and Serving:
- 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. 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 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2991.63 Kcal (12525 kJ) | ||
| Calories from fat | 855.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 95.07g | 146% | |
|---|---|---|---|
| Cholesterol | 1469.45mg | 490% | |
| Sodium | 6577.95mg | 274% | |
| Potassium | 5663.04mg | 120% | |
| Total Carbs | 102.62g | 34% | |
| Sugars | 58.26g | 233% | |
| Dietary Fiber | 11.05g | 44% | |
| Protein | 418.07g | 836% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 108.3mg | 602% | |
| Calcium | 159.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 152.72 Kcal (639 kJ) | ||
| Calories from fat | 43.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 146% | |
|---|---|---|---|
| Cholesterol | 75.01mg | 490% | |
| Sodium | 335.8mg | 274% | |
| Potassium | 289.1mg | 120% | |
| Total Carbs | 5.24g | 34% | |
| Sugars | 2.97g | 233% | |
| Dietary Fiber | 0.56g | 44% | |
| Protein | 21.34g | 836% | |
| Iron | 5.5mg | 602% | |
| Calcium | 8.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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