Deluxe oysters in champagne sauce


"Discover how to cook this appetizers recipe free. Learn how to cook a delicious healthy recipe. Appetizers recipe, cooking tips and food recipe. Easy and quick appetizers recipe!"
Recipe by: nagiba

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (9 votes)


376 people have saved this recipe

Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:



24 Raw oysters - in shell

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

* 2 cups rock salt - or coarse salt for the broiler pan

*DIRECTIONS*

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

CHAMPAGNE SAUCE: 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 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.

Recipe from Barbara Kafka, Cook's Magazine, September/October, 1987.

Browse by categories


Celebrity Chefs Recipes (cooking)


Bobby Flay
(celebrity chef)

Bobby Flay

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

See all celebrity chefs

Celebrity chefs

Heston Blumenthal
(celebrity chef)

Heston Blumenthal - The Fat Duck

The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

See all celebrity chefs

Celebrity chefs

Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Salad recipes

Salad recipes

Salad recipes

Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!

Discover the lastest recipes

recipes
Fish recipes

Fish recipes

Fish recipes

Discover the best fish recipes with pictures for all family: sushi, tuna, hake, sea bream, salmon, and more fish recipes.

Discover the lastest recipes

recipes
Meat recipes

Meat recipes

Meat recipes

Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!

Discover the lastest recipes