Australian Oysters In Champagne Sauce Recipes

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OYSTERS IN CHAMPAGNE SAUCE



Oysters in Champagne Sauce image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 4

1 cup champagne
2 cups heavy whipping cream
1/4 cup butter
1 dozen fresh Atlantic oysters, preferably Blue Point, shucked and shelled (save shells for refilling)

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.

AUSTRALIAN OYSTERS IN CHAMPAGNE SAUCE



Australian Oysters in Champagne Sauce image

This is again from a website of Australian recipes. This is for the Zaar World Tour contest. I have not made yet!

Provided by Jessica K

Categories     Australian

Time 40m

Yield 16 oysters, 4-6 serving(s)

Number Of Ingredients 8

16 oysters
1/4 cup champagne
2 tablespoons leeks, finely grated
1/4 cup cream
salt
pepper
1/2 lime, juice of
3 tablespoons butter

Steps:

  • Remove oysters from their shell. Set shells aside. Pour champagne into a small frying pan and bring to the boil. Add leek and oysters and stir for 30 seconds. Remove oysters.
  • Add the cream to the pan and bring to the boil. Gradually add salt, pepper, lime juice and butter, stirring continously. Return the oysters to the pan until they are just heated through.
  • Fill each oyster shell with one oyster and sauce. Serve with lime wedges and lettuce.

Nutrition Facts : Calories 297, Fat 17.9, SaturatedFat 9.4, Cholesterol 139.5, Sodium 279.8, Carbohydrate 11.5, Fiber 0.1, Sugar 0.3, Protein 19.4

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE



Oysters with Champagne-Vinegar Mignonette image

Categories     Herb     Onion     Broil     Quick & Easy     Oyster     Grape     Gourmet

Yield Makes 2 first-course servings

Number Of Ingredients 11

For mignonnette
2 teaspoons Champagne vinegar
1 1/2 teaspoons finely chopped shallot
Pinch of coarsely ground black pepper
Pinch of sugar
1 teaspoon finely chopped fresh flat-leaf parsley
For oysters
1 1/2 cups kosher or other coarse salt
1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
1/2 tablespoon unsalted butter, cut into 6 pieces
1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

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.

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