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Ingredients
- 24 oysters, freshly shucked
- 160 g butter
- 3 cups (750 ml) Champagne
- 4 tablespoons snipped fresh chives, plus extra to garnish
Method
1. Clean and dry the oyster shells. Melt 60 g butter over medium heat, add the Champagne and chives, and boil for 5 minutes, or until reduced by half. Strain and return to the pan. Cut the remaining butter into cubes and gradually whisk into the sauce. Simmer for 5 minutes. Spoon over the oysters, season and top with extra chives.
