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Broiled Oysters in Champagne Sauce

24 shucked ousters on the half shell with their liquor
2 TBSP. butter
1 ½ TBSP. flour
½ cup Champagne or dry white wine
Pinch cayenne pepper
Salt to taste
Coarse salt

Using a strainer lined with cheesecloth, strain the oyster liquor and reserve ½ cup.
Discard the remainder.
In a small saucepan, melt the butter; add the flour, whisk and cook, stirring occasionally for 2 minutes.
Slowly add the oyster liquor, stirring with a wire wisk.
Add the champagne, cayenne and salt until thickened.
Cool slightly.
Preheat the broiler; nestle the opened oysters on a bed of salt on a baking sheet.
Top each oyster with a spoonful of the sauce.
Broil 4 to 6 inches from the heat sorce for 2 minutes.
Serve immediately.
Serves 4 to 6.

Coastal Fisherman Merch
CF Merch



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