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Ingredients
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Oysters
Chipagne Sauce
Method
Oyster Preparation
- 1
Shucking the Oysters
Carefully shuck the oysters using an oyster knife, ensuring to keep the liquid inside the shell. Place the shucked oysters on a serving platter with ice.
- 2
Serve with Lemon
Garnish the oysters with lemon wedges for serving.
Chipagne Sauce Preparation
- 3
- 4
Add Champagne
Pour in the champagne and bring to a simmer. Allow it to reduce by half.
- 5
Incorporate Cream
Stir in the heavy cream and continue to simmer until the sauce thickens slightly.
- 6
Season
Season with salt and freshly ground black pepper. Remove from heat and stir in the chopped chives.
Serving
- 7
Plate the Dish
Place the oysters on the serving platter and drizzle the chipagne sauce over them. Serve immediately.