| | Oysters with champagne sauce
Oysters with champagne sauce
Oysters with champagne sauce 4.3-5 9
  • Calories: 1309 kj
  • Fat: 25g
  • Carbohydrates: 3g

How to Make:

  1. Place the champagne and shallot in a saucepan over medium heat and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add the cream and season with white pepper. Simmer for 3-4 minutes or until reduced by half and the sauce is thick and creamy.
  2. Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve.
Time for preparing:
15 min.


  • 125ml (1/2 cup) champagne or sparkling white wine
  • 1 French shallot (eschalot), finely chopped
  • 125ml (1/2 cup) thickened cream
  • Freshly ground white pepper
  • Rock salt, to serve
  • 12 (1 dozen) natural oysters (such as Sydney rock oysters), in the half shell
  • Chopped fresh chives, to serve