Oysters in Champagne

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Oysters in champagne

Another favourite « cook with some of the bottle, drink the rest » recipe. This is a little fiddly, but such a treat! A good way to spoil someone special when there are just two of you at the table.

For 2
30 minutes preparation
5 minutes cooking

12 oysters
500g or so of coarse salt
150ml champagne or dry white wine
1 small shallot, very finely chopped
2 egg yolks
150ml double cream
Pepper

Open the oysters, being careful to collect all their water and remove all pesky pieces of shell. Discard the top part of the shell.

Spread a layer of salt in a low dish and set the oyster shells snugly in it, keeping them as flat as possible.

Put the oysters in a pan with the wine and bring to a simmer. Let the oysters poach for a couple of minutes, until slightly firm to the touch. Remove with a slotted spoon and pop them back into their shells.

Add the shallot to the pan, simmer gently for a few minutes to reduce the cooking liquor by about half. Remove from the heat. Whisk the egg yolks with the cream then pour into the hot oyster liquor, stirring well.

Heat the grill to as hot as it will go.

Put the pan on a low heat and stir the sauce constantly until it starts to thicken, (like you would with custard). Be very careful not to let it boil and curdle. Once the sauce is nice and thick, season with pepper and spoon it over the oysters.

Pop them under the grill for a few minutes until golden spots appear. Serve immediately. You can garnish with chives if you like, or caviar isn’t bad, either.