Oysters with Champagne and Caviar by Curtis Stone
Curtis Stone recipe for oysters with Champagne and caviar from Maude restaurant in Los Angeles.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 24 oysters, shucked, shells reserved
- To serve: crushed ice
- 60 gm caviar (Maude uses oscietra)
- 1 tbsp yuzu juice
- Champagne gelée
- 1 tbsp lemon juice
- 1½ silver-strength gelatine leaves, softened in cold water for 5 minutes
- 180 ml rosé Champagne
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