Oysters In Champagne Sauce |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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you canb also use as an appetizer.what better matches than oysters and champagne.....OH YEAH Ingredients:
ingredients |
24 raw oysters, in shell |
champagne sauce |
1/2 cup champagne or other dry sparkling wine |
1/2 cup oyster juice, from raw oysters above |
1 1/2 tbsp unsalted butter |
1/4 tsp celery seed, ground |
1 1/2 tbsp flour |
freshly ground white pepper |
2 cup rock salt |
Directions:
1. Open oysters. Measure 1/2 cup of the strained cooking liquid and reserve.
2. Champagne Sauce Directions:
3. 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.
4. Cooking and Serving:
5. 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.
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