How to make it

  • 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.

People Who Like This Dish 2
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    " It was excellent "
    victoriaregina ate it and said...
    Can I have this without the oysters? I will give you a 5 from the oyster people.
    I love clams but cannot look an oyster in the eye.
    Was this review helpful? Yes Flag

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