Recipe courtesy of Arthur Calloway
Episode: Detroit
Save Recipe Print
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Oyster and Brie Champagne Soup

Recipe courtesy of Paula Deen

Oysters with Mignonette Sauce

Recipe courtesy of Sara Moulton

Raw Oysters with 3 Dipping Sauces

Recipe courtesy of Bobby Flay

Raw Oysters with Two Sauces

Recipe courtesy of Bobby Flay

Raw Oysters with Mignonette Sauce

Recipe courtesy of Robert Irvine

Oysters with a Classic Mignonette Sauce

Recipe courtesy of Anne Burrell

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Fried Oysters with Tomato-Remoulade Sauce

Recipe courtesy of Tanya Holland

Crispy Oysters with Chile Dipping Sauce

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Latest Stories