Friday, 24th November 2017
RECIPES Article
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This Month's Magazine
This Month's Recipe: Oysters in Champagne Sauce

This Month's Recipe: Oysters in Champagne Sauce

Are you put off by the idea of eating raw oysters? Here is a recipe designed just for you. It will help you to try this “aphrodisiac food” and perhaps acquire a taste for it.

Ingredients

  • 24 raw Oysters, in shell (This makes 4 servings)

Champagne Sauce:

  • ½ cup Champagne or other dry Sparkling Wine.
  • ½ cup Oyster Juice, from raw oysters above.
  • 1 ½ tbsp unsalted butter.
  • ÂĽ tbsp. Celery Seed, ground.
  • 1 ½ tbsp. flour.
  • freshly ground White Pepper.
  • 2 cups Rrock Salt.


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Directions
Open oysters. Measure ½ 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 ½ 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.



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