Champagne is the perfect drink to serve with oysters, but also makes a great sauce for these seductive bivalves.
Oystersà la Champagnoise
- 2 shallots
- 25g unsalted butter
- 300ml Champagne
- 2 tsp freshly chopped tarragon
- 1 pinch salt and pepper
- 1 tbsp double cream
- Shuck a dozen oysters and set aside. Melt 25g unsalted butter in a frying pan and sauté two finely chopped shallots until soft. Whisk in 300ml Champagne, sprinkle in 2 tsp of fresh, chopped tarragon and a pinch of salt and pepper.
- Boil till the liquid is reduced by half, then add the oysters to the pan and cook gently for two minutes. Spoon each oyster back into its shell. Increase the heat under the pan, and whisk in 1 tbsp double cream. Ladle a spoonful of sauce over each oyster, garnish with more tarragon and serve.
Serves: 3 - 4
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This recipe was first published in November 2005.