Champagne oysters
By: Andrew Nutter From: Good Food Live
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Champagne oysters
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 2
For a stylish and luxurious starter serve up Andrew Nutter's fresh oysters with a creamy, champagne sauce with bok choy
Ingredients
- 2 tsp Olive oil
- 2 Shallots, finely chopped
- 110 g pak choi, shredded
- few slivers of Garlic
- pinch of Chinese five spice
- pinch of caster sugar
- black pepper
- 1 tbsp white wine vinegar
- 180ml champagne or dry White wine
- 10 Oysters, opened and cleaned, juices reserved (keep the juices)
- 120ml whipping cream
To serve:
- mixed salad leaves
- lemon wedges
- Tabasco
- chopped Chives
Method
1. In a small heavy-based frying pan, heat the olive oil. Add the shallot and fry gently until softened.2. Add the bok choy, garlic, five-spice powder and sugar. Cook briefly until the bok choy is just wilted, then season with salt and freshly ground pepper.
3. In a small saucepan, place the vinegar, champagne and reserved oyster juices. Bring to the boil and reduce by half.
4. Add the cream, stirring in, and cook briskly until reduced again by a third. Season with salt and freshly ground pepper.
5. When ready to serve, place a tablespoonful of the bok choy mixture onto four Chinese soup spoons.
6. Warm through the oysters in the champagne sauce.
7. Place the oysters on top of the bok choy and drizzle over some sauce.
8. Place the salad leaves in the middle of a serving plate. Arrange the Chinese spoons around the edges and serve with lemon wedges, Tabasco and chopped chives.
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