Open oysters. Measure Â½ cup of the strained liquid and set aside.
Champagne Sauce Directions
Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes. Stir in Â½ cup reserved oyster juices and cook, uncovered, on high, stirring twice during cooking, for 4 minutes or until thickened. Recipe can be made to this point a few hours ahead of meal time.
Cooking and Serving
Heat the grill pan with rack set at its highest level. Stir celery seed and white pepper to taste into the sauce. Spread 2 cups of coarse or rock salt in the bottom the pan to steady the oysters. Nestle the shells into salt and put each oyster in a shell, then thoroughly coat the tops with sauce. Put under preheated grill until just golden for about 2 minutes.