Oysters with champagne sauce

Oysters with champagne sauce

Casanova once said oysters are "a spur to the spirits and to love" - which is why you'll swoon when you taste this decadent starter.

Ingredients of Oysters with champagne sauce

125ml (1/2 cup) champagne or sparkling white wine

1 French shallot (eschalot), finely chopped

125ml (1/2 cup) thickened cream

Freshly ground white pepper

Rock salt, to serve

12 (1 dozen) natural oysters (such as Sydney rock oysters), in the half shell

Chopped fresh chives, to serve

Preparation Time

5- 10 minutes

Cooking Time

15 minutes

Preparation of Oysters with champagne sauce

1.Place the champagne and shallot in a saucepan over medium heat and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add the cream and season with white pepper. Simmer for 3-4 minutes or until reduced by half and the sauce is thick and creamy.

2.Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve.

Notes and Tips for Oysters with champagne sauce

Start this recipe 15 minutes before serving.

Source : Taste.com.au