Oysters in Champagne Sauce
- 1 cup champagne
- 2 cups heavy whipping cream
- 1/4 cup butter
- 1 dozen fresh Atlantic oysters, preferably Blue Point, shucked and shelled (save shells for refilling)
In a medium saucepan, reduce 1 cup of champagne to approximately 1/4 cup of liquid. Add the cream and reduce mixture to 1 cup of liquid. Add butter and stir until butter melts and thickens the mixture. Toss in shucked oysters and remove from heat. Place one oyster and some sauce in each saved shell. Garnish with chives and serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Arthur Calloway; The Caucus Club
Recipe courtesy of Emeril Lagasse