Oysters in Champagne Sauce

Ingredients:
   24 raw Oysters, in shell
Champagne Sauce:
   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 cup Rock Salt

Directions:
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.

5 Star Seafood Recipes
www.FishermansExpress.com

Oysters in Champagne Sauce

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. Makes 4 servings.

5 Star Seafood Recipes
www.FishermansExpress.com