Champagne Oysters Recipes

Ingredients :

24

160g

3 cups

4 tbsp

oysters, freshly shucked

butter

Champagne

snipped fresh chives, plus extra to garnish

1. Clean and dry the oyster shells.
2. Melt 60g butter over medium heat, add the Champagne and chives, and boil for 5 minutes, or until reduced by half.
3. Strain and return to the pan.
4. Cut the remaining butter into cubes and gradually whisk into the sauce.
5. Simmer for 5 minutes.
6. Spoon over the oysters, season and top with extra chives.

Makes 24

Protein: 2g

Fat: 4.5g

Carbohydrate: 0.5g

Dietary Fibre: 0g

Cholesterol: 25.5mg; 290kJ (70cal)

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