Tuesday, September 30, 2014

Oysters in Champagne (1965)

  • 3 dozen oysters, cleaned and shucked
  • 2 cups California champagne
  • 1/2 cup butter
  • 1/2 cup toasted bread crumbs
  • 1 tbspn minced parsley
  • Salt and pepper
Place oysters in large, shallow baking pan in which butter has been melted.  Baste oysters with melted butter.  Sprinkle with bread crumbs, parsley, salt and pepper.  Pour in champagne.

Heat slowly in oven until oysters become plump and the edges fluted and crinkly.  Be sure you don't let it boil.  

Serve at once on slices of toasted, buttered French bread with a green salad, and the rest of that bottle of champagne.  Serves 4 to 6.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Marjorie Riley of The Christian Brothers in Napa, California.) 

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