Champagne Oysters


For oyster experts out there, who feel confident eating raw oysters, this recipe absolutely applies to fresh raw oysters. Just skip the roasting step. I however, prefer the texture of a roasted oyster, which is why the recipe is written this way. If you’re feeling adventurous or if the occasion is far more extraordinary, add a dollop of sturgeon caviar to each oyster. As bold of a statement that oysters make, this recipe is incredibly CLK friendly. All you need is a butter knife, a baking sheet, and a 1-quart sauce pot.

What you will need

12 pieces Oysters

3 ounces Unsalted Butter

1 1/2 cups Brut Champagne

3 tablespoons Chives, minced

1 teaspoon sea salt

Rock Salt


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