It is no secret that oysters and Champagne pair very well. In this recipe, the Champagne is added to the sauce. It is not to say that it cannot be served with Champagne as well!
125 ml champagne or sparkling white wine
30 ml onion, finely chopped
125 ml cream
pinch Maldon salt
freshly ground pepper
rock salt (to serve)
12 oysters in the half shell
To serve
chives, snipped
- Place the champagne and onion in a saucepan over medium heat and bring to the boil.
- Reduce the heat to medium-low and simmer for 3 to 5 minutes or until reduced by half.
- Add the cream and season with salt and pepper.
- Simmer for 3 to 4 minutes or until reduced by half and the sauce is thick and creamy.
- Preheat grill on high.
- Scatter rock salt over the base of 2 small heatproof serving dishes.
- Arrange the oysters on the rock salt.
- Divide the cream mixture evenly between the oysters.
- Grill for 1 to 2 minutes or until golden.
- Set aside for 2 minutes to cool slightly.
- Sprinkle with chives to serve.
2 servings.
