• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Oysters in Champagne Sauce

  • Recipe Submitted by on

Category: Appetizers, Sauces

 Ingredients List

  • 24 Raw oysters - in shell


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


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.

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