Oysters à La Champagnoise Recipes

OYSTERS IN CHAMPAGNE SAUCE

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 à LA CHAMPAGNOISE

Steps:

• Shuck the oysters open and set aside. Melt the unsalted butter in a frying pan and saute the shallots until soft. Whisk in the Champagne, sprinkle in the tarragon and season with salt and pepper.
• Boil till the liquid is reduced by half, then add the oysters to the pan and cook gently for two minutes.
• Spoon each oyster back into its shell. Increase the heat under the pan, and whisk in the cream. Ladle a spoonful of sauce over each oyster, garnish with more tarragon and serve.

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE

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.

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE

Steps:

• Make mignonnette:
• Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
• Prepare oysters:
• Preheat broiler.
• Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
• Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
• Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.