Oysters in Champagne Sauce
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.