Champagne Oysters Food

OYSTERS IN CHAMPAGNE SAUCE

Oysters in Champagne Sauce image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 4

Ingredients

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)

Steps:

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.

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE

Oysters with Champagne-Vinegar Mignonette image

Categories Sauce Champagne Broil Dinner Vinegar Oyster Kosher

Yield Makes 2 servings

Number Of Ingredients 12

Ingredients

For mignonette
2 teaspoons Champagne vinegar
1 1/2 teaspoons finely chopped shallot
Pinch of coarsely ground black pepper
Pinch of sugar
1 teaspoon finely chopped fresh flat-leaf parsley leaves
For oysters
1 1/2 cups kosher or other coarse salt
1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well, shucked, and oysters left on the half shell, their liquor reserved; oysters picked over for shell fragments
1/2 tablespoon unsalted butter, cut into 6 pieces
1 small cluster Champagne grapes, or 2 finely diced seedless red grapes
Special equipment: Shallow flameproof baking dish

Steps:

Make mignonette
Stir together the vinegar, shallot, pepper, and sugar and let stand 30 minutes.
Make oysters
Preheat the broiler. Spread 3/4 cup kosher salt in an 8- to 10-inch shallow flameproof baking dish or pan. Arrange the oysters in their shells atop the salt, then top each with a piece of butter.
Broil 4 to 6 inches from the heat until the butter is melted and sizzling and the edges of the oysters are beginning to curl, 1 to 2 minutes.
Stir the parsley into the mignonette. Divide the remaining 3/4 cup kosher salt between two plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonette over each oyster and sprinkle oysters with grapes. Serve warm.
DO AHEAD
The MIGNONETTE, without parsley, can be made 1 day ahead and chilled, covered.

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