Oysters with Champagne Sauce
½ cup Champagne, can substitute sparkling white wine
eschalot, finely chopped
½ cup Philadelphia Cream for Cooking, or thickened cream
Salt and pepper
dozen oysters on the half shell
Grated parmesan cheese
Chopped fresh chives
Place shallot and champagne in a saucepan and bring to the boil. Simmer until the liquid has reduced by two thrids.
Add the Philadelphia Cream for Cooking, simmer on low heat until the mixture has reduced by ½ and is thick and creamy. Add salt and pepper to taste.
line a baking tray and place oysters in their shells on top. Cover the oysters with the cream mixture and then sprinkle over grated parmesan.
Grill until the parmesan has browned.
Place on serving plate and sprinkle with the fresh chives.
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Another delicious recipe from www.bellyrumbles.com