Oysters are really good raw when they are really fresh. But it can also be a very nice dish and this champagne sauce makes it even more prestigious
Ingredients:
1 dozen oysters
2 shallots
155 ml champagne
150 ml cream thickened
1 egg yolk
Black Pepper
Method
Clean and open the oysters. Finely chop the shallots.
In a saucepan pour the champagne and add the shallots.
Bring to a boil and reduce to a simmer. Cook for about 5 minutes until reduced by half.
Add the thickened cream and simmer for about 5 minutes.
Remove from the heat and add stir in the egg yolk.
Preheat the oven to 400 F
Place the oysters on a baking sheet and spread some champagne sauce on top.
Cook for about 4 minutes until golden.
