Champagne Oysters with Cream Sauce
These decadent oysters are low in calories but rich in protein as well as heart-healthy omega-3 fatty acids.
These oysters make a delicious and elegant dinner party appetizer.
For the sauce: Combine the champagne and garlic in a saucepan and boil until reduced by about half. Stir in the cream and simmer until thickened. Season with salt and pepper and keep warm.
For the oysters: Shuck the oysters, drain the liquid from inside and remove the meat. Whisk the flour, cornstarch and chilled champagne together until smooth. Season with salt. Dip the oysters into the batter and fry in hot oil until golden brown. Drain on paper towels.
Spoon some of the warm cream sauce into each oyster shell and top with a fried oyster. Garnish with caviar or roe and serve immediately.