Oysters in Champagne Sauce

1. 1

   In a medium saucepan, reduce 1 cup of champagne to approximately 1/4 cup of liquid.

2. 2

   Add the cream and reduce mixture to 1 cup of liquid.

3. 3

   Add butter and stir until butter melts and thickens the mixture.

4. 4

   Toss in shucked oysters and remove from heat.

5. 5

   Place one oyster and some sauce in each saved shell.

6. 6

   Garnish with chives and serve immediately.

7. 7

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

8. 8

   The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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