Baked Oyster with Champagne Sauce


8 oz oysters
1/2 cup champagne
1/2 cup fresh cream
1 tbsp brandy
1 tsp chili powder
1 egg yolk (beaten)
2 tbsp butter
1/2 tsp minced ginger


1/4 cup chicken stock
1/4 tsp salt
pinch of pepper


  1. Open oysters and discard shells. Blend with dash of lemon juice and pepper.
  2. Heat 2 tbsp butter and sauté ginger. Add oysters and stir-fry briefly. Flambé with brandy.
  3. Add champagne, seasonings and chili powder. Cover with lid and cook for 2-3 minutes.
  4. Add cream and mix well. Remove oysters to serving plate.
  5. Pass the sauce through a sieve and then stir in egg yolk while the sauce is still hot. Pour sauce over oyster and serve.

Makes 2 servings.

Source: Lisa Yam’s Seafood

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