Australian Oysters in Champagne Sauce

Jessica K's Note:

This is again from a website of Australian recipes. This is for the Zaar World Tour contest. I have not made yet!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 16.0 oysters

• 16 oysters
• ¼ cup champagne
• 2 tablespoons leeks , finely grated
• ¼ cup cream
• salt
• pepper
• ½ lime, juice of
• 3 tablespoons butter

Directions:

1. Remove oysters from their shell. Set shells aside. Pour champagne into a small frying pan and bring to the boil. Add leek and oysters and stir for 30 seconds. Remove oysters.
2. Add the cream to the pan and bring to the boil. Gradually add salt, pepper, lime juice and butter, stirring continously. Return the oysters to the pan until they are just heated through.
3. Fill each oyster shell with one oyster and sauce. Serve with lime wedges and lettuce.

Reviews

[Peter J]

These were amazing! I think using the leek sets it off but really all the flavours are just perfect together. As the sauce cools it has a really nice consistency so you can easily scoop up plenty with each oyster.