Australian Oysters In Champagne Sauce

1. 1

   Remove oysters from their shell. Set shells aside. Pour champagne into a small frying pan and bring to the boil. Add leek and oysters and stir for 30 seconds. Remove oysters.

2. 2

   Add the cream to the pan and bring to the boil. Gradually add salt, pepper, lime juice and butter, stirring continously. Return the oysters to the pan until they are just heated through.

3. 3

   Fill each oyster shell with one oyster and sauce. Serve with lime wedges and lettuce.

* Per serving · 4 servings · Values may vary.

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