Oysters in Champagne Sauce

1. 1

   Measure 1/2 cup of the strained cooking liquid and reserve.

2. 2

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

3. 3

   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.

4. 4

   Recipe can be made to this point a few hours ahead.

5. 5

   Heat the broiler with rack set at its highest level.

6. 6

   Stir celery seed and white pepper to taste into the sauce.

7. 7

   Spread 2 cups of coarse or rock salt in the bottom of a broiler pan to steady oysters.

8. 8

   Nestle reserved shells into salt.

9. 9

   Put each oyster in a shell and thoroughly coat the tops with sauce.

10. 10

    Put under preheated broiler until just golden, about 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.