Warm champagne oysters with smoky bacon

Champagne Oysters

Warm Champagne Oysters with smoky bacon and cabbage

A dish of warm tender oysters nestling on a bed of smoky bacon and shredded Savoy cabbage and served with champagne sauce is an extravagance well worth savouring.

You will need

Preparation time: 40 minutes (including opening the oysters)

Cooking time: 30 minutes 

For the oysters:

  • 10 Rock oysters, opened and all juices saved
  • 55g (2oz) butter
  • 4 shallots or 1 onion, finely sliced
  • 4 rashers of smoked streaky bacon, very finely diced
  • 225g (8oz) finely shredded Savoy cabbage

For the sauce: 

  • 1 glass of champagne
  • 1 tsp white wine vinegar
  • Pinch of caster sugar
  • 2-3 tbsp double cream
  • Squeeze of lemon juice
  • 1-2 drops Tabasco sauce
  • 25g (1oz) butter
  • Salt and pepper

To start :

Once all the shells are opened, remove the oysters and put them in the fridge. Wash the shells and save them for serving later.

Side note: its easier to steam oysters open. Scrub the shells and wedge them into the top half of the steamer. Sit them over boiling water, cover for about 1 – 2 minutes until the shell starts to part

Heat 25g (1oz) butter in a frying pan, add the shallots and sauté for 3-4 minutes until tender and beginning to caramelize. Season and the remove from the pan.

Fry the bacon for 4-5 minutes until crisp, then add to the shallots.

Blanch the cabbage in boiling water for 1 minute. Drain thoroughly.

Melt the remaining butter in a pan and fry the cabbage for 4-5 minutes to give it a golden tinge. Mix together with the shallots and bacon and season.

For the sauce:

Boil the champagne with the vinegar and sugar until reduced by three-quarters.

Add the oyster juice and cream and bring the sauce to a simmer.

Stir in the lemon juice and Tabasco, then whisk in the butter. Season. The sauce is now ready.

To serve:

In a clean frying pan, warm the oysters in a little butter and season

Device the cabbage and bacon mixture between the cupped halves of the shells, sit the warm oysters on top and spoon some sauce over. Serve at once.


One thought on “Warm champagne oysters with smoky bacon

  1. Champagne, oysters AND bacon? You’ve ticked all of the best foods.

    This post would make a great addition to Our Growing Edge, a link up just for new food adventures. It’s a fun way to share your new food experiences and flavours with other foodies and your post and link will be published in the group round up. This month’s theme is APHRODISIACS in honor of Valentines day. This includes any recipe or dining experience with chocolate, seafood (especially oysters), champagne or just a romantic meal.

    More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/


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