Saturday, December 30, 2006

Champagne Oysters

Seasonal Recipe of the Week
Here is a great way to use champagne in your holiday or anytime meal. Not that there really is such a thing as too much champagne, but if you have a bit extra, here is a creative way to use this versatile beverage with some sexy seafood.

12 shucked Oysters, save shells for later presentation
2 ounces butter divided in half
2 finely chopped shallots
1 cup champagne
2 teaspoons fresh chopped Tarragon
salt & pepper to taste

In a saucepan, heat half the butter and saute the shallots for 1 minute. Add champagne, tarragon, and salt and pepper. Bring to the boil and reduce by 1/2 and lower to a simmer. Add oysters and cook 2 minutes covered. Spoon oysters back into shell and set aside. Increase heat in sauce pan and whisk in remaining butter. Pour sauce over oysters and serve.