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!

Oyster Tagliatelle

Ingredients:

12 large oysters

55g/2oz butter
200 grams tagliolini pasta
2 tablespoon white wine vinegar
1/2 lemon juice
1 bunch of chives, chopped
salt
ground black pepper

How to cook:

Boil the salted water and add the pasta. Cook according to packet instructions. Drain the cooked pasta.

Open the oysters with an oyster knife and scoop the oysters' flesh out of the shell. Cut them in half and put them back in their own water, taking care not to leave any bits of shell in the oyster water.

Melt the butter in a pan, add the drained pasta. Then add the oysters, the chives, vinegar and lemon. Stir for a couple of minutes, just to warm the oysters up. Add more butter if needed. Kali oreksi!