Oysters With Champagne Sauce

Ingredients:

1/2 cup champagne or sparkling white wine

1 hallot, finely chopped

125ml (1/2 cup) thickened cream

Freshly ground white pepper

Rock salt, to serve

12  pieces of oyster, in the half shell

Fresh chives, chopped

How to cook:

Place the champagne and shallot in a saucepan and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes (until reduced by half). Add the cream and season with white pepper. Simmer for 3-4 minutes (until reduced by half) and the sauce is thick and creamy.

Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve. Kali oreksi!