Oysters In Champagne Sauce
24 Raw oysters - in shell 1 1/2 tb Flour 1/2 c Oyster juice - from above 1/2 c ...
Ingredients
- 24raw oysters - in shell
- 11/2 tb flour
- 1/2c oyster juice - from above
- 1/2c champagne - or other dry
Directions
- 1
24 Raw oysters - in shell ------------------------------CHAMPAGNE SAUCE------------------------------ 1 1/2 tb Unsalted butter 1 1/2 tb Flou
- 2
Measure 1/2 cup of the strained cooking liquid and reserve
- 3
CHAMPAGNE SAUCE: Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes
- 4
Stir in 1/2 cup reserved oyster juices and Champagne and cook, uncovered, on high, stirring twice during cooking, for 4 minutes or until thi
- 5
Recipe can be made to this point a few hours ahead
- 6
COOKING AND SERVING: Heat the broiler with rack set at its highest level
- 7
Stir celery seed and white pepper to taste into the sauce
- 8
Spread 2 cups of coarse or rock salt in the bottom of a broiler pan to steady oysters