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.
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.
CHAMPAGNE MIGNONETTE
The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters.
AUSTRALIAN OYSTERS IN CHAMPAGNE SAUCE
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
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
FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTé
This recipe is from the NY Times. As I much enjoy both oysters and champagne, it has to be good! I think you could substitute bottled clam juice for the fish stock.
Provided by Dan-Amer 1
Categories European
Time 45m
Yield 24 oysters, 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the oysters from their shells and refrigerate. Reserve the oyster lIquid and the shells.
- Melt butter in a 2 1/2 quart saucepan and stir in the flour. Cook for 2 minutes with stirring while not letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat the mixture into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
- Stir in 1/4 cup of the champagne and the cream. Simmer the mixture until it has reduced to one cup.
- In a separate pan heat the remaining 1/4 cup champagne with the herbs and cook until the liquid has almost evaporated. Add the mixture to the sauce ane season with the pepper.
- Preheat your broiler. Line a pan large enough to hold all of the oysters with rock salt or crumpled foil to hold them in place. Rinse and dry the shells and place them in the pan.
- Put an oyster on each shell and spoon a heaping Tbs of the sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.
Nutrition Facts : Calories 279.2, Fat 14.2, SaturatedFat 7, Cholesterol 129, Sodium 277.9, Carbohydrate 13.6, Fiber 0.1, Sugar 0.2, Protein 19.9
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