Culinary Insitute of New Orleans

Champagne Oysters
Serves 4

24 Oysters (1 pint)
3 Shallots (very finely chopped)
2 tbsp. Butter
1-1/2 tbsp. All-Purpose Flour
1 glass Champagne (or White Wine)
1-1/4 cup Whipping Cream
Cayenne Pepper (or Hot Sauce)
Fresh Parsley (chopped)

In a sauté pan, cook the shallots with the butter until transparent but not brown. Add the flour and stir well until cooked forming a light roux. Add the champagne or wine and strained oyster liquid, whisking to prevent lumps and cooking until reduced (4 to 6 minutes). Gradually stir in the cream and simmer until the sauce reduces amd thickens sufficiently. Season to taste with cayenne or Tabasco (it probably won't need salt. Use paprika if cayenne is too hot).

When you are ready to serve, place 6 oysters in a Martini glass and put a spoonful of the hot sauce over each cold oyster. Garnish with parsley.