Oysters in Champagne

Preparation info
  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in
Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

This is very grand, from the Château de Saran, near Epernay in France, which belongs to the famous Moët & Chandon.


  • 36 oysters
  • cup good fish stock
  • cup non-vintage Champagn


Shuck the oysters, keeping the deep half shells. Put them in a casserole with their liquor and set over a low flame until the liquid whitens. Remove the oysters from the pan with a slotted spoon and keep warm.

Add to the casserole the fish stock, Champagne, and truffle juice, then cook to reduce by a third. Stir in the cream and reduce again until you have a rich sauce the color of ivor