Warm Champagne Oysters with Smoky Cabbage

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Eating oysters the classic way, raw with a squeeze of lemon or Tabasco sauce, and accompanied with a glass of champagne is certainly a favourite of mine. But I also really enjoy eating warmed, cooked oysters, which take on an even more tender texture. All of the extras, champagne, lemon and Tabasco, are being used in this dish, so you are not missing a thing! The same idea can be used with other fish and shellfish – scallops, langoustines, prawns or salmon, for example.