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Oysters in Champagne Sauce

 

28

Yield

4

servings

Prep

10

min

Cook

35

min

Ready

45

min

Trans-fat Free, Sugar-Free
 

Ingredients

24 each oysters
Sauce
1 ½ tablespoons butter, unsalted
1 ½ tablespoons all-purpose flour
½ cup oyster juice
*
½ cup champagne
*
¼ teaspoon celery seeds
*
2 cups rock salt
*

Directions

Measure ½ cup of the strained cooking liquid and reserve.

Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes.

Stir in ½ 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.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 29135% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 319mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 57g
Vitamin A 19% Vitamin C 40%
Calcium 3% Iron 86%
* based on a 2,000 calorie diet How is this calculated?

 

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