Recipe courtesy of Arthur Calloway

Oysters in Champagne Sauce

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 2 servings
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Ingredients

Directions

  1. 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.

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