Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Raw oysters - in shell

----------------------CHAMPAGNE SAUCE---------------------------
1 1/2 tb Unsalted butter 1/4 ts Celery seed - ground
1 1/2 tb Flour Freshly ground white pepper
1/2 c Oyster juice - from above 2 c Rock salt - or coarse salt
1/2 c Champagne - or other dry -for the broiler pan
-sparkling wine

* 2 cups rock salt - or coarse salt for the broiler pan

*DIRECTIONS*

PREPARATION: Open the oysters as instructed in previous recipe
("Opening Oysters in the Microwave"). Measure 1/2 cup of the
strained cooking liquid and reserve.

CHAMPAGNE SAUCE: Melt the butter in a 1-quart glass or ceramic
measure or bowl, uncovered, on high for 2 minutes. Stir in 1/2 cup
reserved oyster juices and Champagne and cook, uncovered, on high,
stirring twice during cooking, for 4 minutes or until thickened.
Recipe can be made to this point a few hours ahead.

COOKING AND SERVING: Heat the broiler with rack set at its highest
level. Stir celery seed and white pepper to taste into the sauce.
Spread 2 cups of coarse or rock salt in the bottom of a broiler pan
to steady oysters. Nestle reserved shells into salt. Put each oyster
in a shell and thoroughly coat the tops with sauce. Put under
preheated broiler until just golden, about 2 minutes.

Makes 4 first-course servings.

NOTE: This is a simple and elegant classic. You can prepare the
oysters and sauce ahead in the microwave, and then broil for a minute
or two just before serving. The obvious wine to serve is Champagne.
If you choose another dry sparkling wine to drink instead, use the
same one in the sauce.

Recipe from Barbara Kafka, Cook's Magazine, September/October, 1987.

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