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    You are in: Home / Australian / Australian Oysters in Champagne Sauce Recipe
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    Australian Oysters in Champagne Sauce

    Australian Oysters in Champagne Sauce. Photo by Peter J

    1/1 Photo of Australian Oysters in Champagne Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    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!

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    Ingredients:

    Serves: 4-6

    Yield:

    oysters

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Fill each oyster shell with one oyster and sauce. Serve with lime wedges and lettuce.

    Ratings & Reviews:

    • on August 09, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Australian Oysters in Champagne Sauce

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 297.0
     
    Calories from Fat 160
    54%
    Total Fat 17.8 g
    27%
    Saturated Fat 9.3 g
    46%
    Cholesterol 139.4 mg
    46%
    Sodium 279.7 mg
    11%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 19.3 g
    38%

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