A recipe from the Good Food collection.
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.