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Champagne Oysters

Submitted by daybreak
03/18/2007
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Oysters broiled with a Champagne-Hollandaise sauce

Servings: 2
Prep Time: 20
Cook Time: 10

Ingredients:
24-36 oysters on half shell
1/2 to 1 cup Champagne
Hollandaise sauce
6 tablespoons butter
4 egg yolks
1 to 2 small white onions, minced; or 2 green opens, miced
1 cup Hollandaise sauce
1 lemon; juice only
salt and pepper

found at http://www.fresh-seafood.net/
Instructions:
In small saucepan, heat butter, but don't burn. Blend egg yolks, salt and pepper, and lemon



juice. Mix this into butter, adding drops of butter if needed to prevent curdling. Cook over



medium heat. return to blender to smooth.



Heat up the broiler right now! Open shells of oysters and loosen the bivalves from shells.



Place them neatly in an oven-proof pan and set aside. Make Hollandaise sauce and add the



onions and champagne, blending well. Spoon mixture over each oyster and place under broiler

for 10 minutes.