Yield: 4 servings
24 raw Oysters, in shell
1/2 cup Champagne or other dry Sparkling Wine
1/2 cup Oyster Juice, from raw oysters above
1 1/2 Tbsp unsalted Butter
1/4 tsp Celery Seed, ground
1 1/2 Tbsp Flour
freshly ground White Pepper
2 cups Rock Salt
Open oysters. Measure 1/2 cup of the strained cooking liquid and reserve.
Champagne Sauce Directions:
Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes. Stir in 1/2 cup reserved oyster juices and Champagne and cook, uncovered, on high, stirring twice during cooking, for 4 minutes or until thickened. Recipe can be made to this point a few hours ahead.
Cooking and Serving:
Heat the broiler with rack set at its highest level. Stir celery seed and white pepper to taste into the sauce. Spread 2 cups of coarse or rock salt in the bottom of a broiler pan to steady oysters. Nestle reserved shells into salt. Put each oyster in a shell and thoroughly coat the tops with sauce. Put under preheated broiler until just golden, about 2 minutes.