Oysters in Champagne Sauce
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
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.saveur.com.
Cooking tools:
- Oyster knife
- Double boiler
- Fine-mesh sieve
- Slotted spoon
- Whisk
- Saucepan
- Plate
- Oven
- Stove
- Measuring cup
Ingredients
- 3⁄4 lb. fresh spinach
- 24 large oysters (about 3'') such as bluepoint
- Rock salt
- 3⁄4 cup champagne (or white wine)
- 3⁄4 cup fish stock
- 3⁄4 cup heavy cream
- 3 egg yolks
- Salt and freshly ground white pepper
More Like This
Oysters in Champagne Sauce Recipe
recipeland.com
Oysters Poached in Champagne
lesliebeck.com
Oysters with a Champagne Mignonette | Food Stuff
foodstf.com
Champagne Oysters
performancefoodservice.com
Raw Oysters on the Half Shell with Cucumber Mignonette and Champagne Strawberry Mignonette | Peachy
peachythemagazine.com
Poached Oysters and Artichokes with Champagne Cream Recipe
epicurious.com
Oysters Poached In Champagne
canadasfoodisland.ca
Oysters on the Half Shell
lesliebeck.com