Oysters in champagne sabayon

Description

This is a quite simple but elegant starter, frequently served for Christmas's gastronomic meals.

---

Recipe

Step 1 : Cook the chopped shallots in butter. Add the mashed mushrooms, pepper and salt. Cook until dry. Then add the chopped parsley. Refresh this mixture.

Step 2 : Open the oysters and filter their water into a saucepan. Add half of the champagne and bring it to a boil. Poach the oysters a few minutes in this liquid.

Step 3 : Melt the butter to clarify it. Whip the yolks with the remaining champagne. Heat gently while continuing to whisk, until having a soft sabayon. Add progressivly the melted butter.

Step 4 : In the oyster's shells, place a little bit of mushroom duxelles, an oyster, then the sabayon. Grill under the broiler.