Yield
6 servings (serving size: about 9 oysters and 1/3 cup onions)

How to Make It

Step 1

Combine the onion, vinegar, sugar, and 1 teaspoon pepper in a medium bowl; marinate in refrigerator 1 hour.

Step 2

Drain the oysters in a colander over a bowl, reserving 1 cup oyster liquid. Combine reserved oyster liquid, juice, and Champagne in a large saucepan, and bring to a boil. Add oysters; reduce heat, and simmer 4 minutes or until the edges of oysters curl. Drain oysters in a colander over a bowl, reserving 1 cup cooking liquid.

Step 3

Heat the oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute. Add 1 cup reserved cooking liquid, 6 teaspoons pepper, salt, and bay leaves. Bring to a boil, and cook for 30 seconds. Remove from heat; cool. Combine oysters and cooking liquid; marinate in refrigerator 30 minutes. Drain oysters; serve over onion mixture.

Shoalwater Restaurant in Seaview, Washington

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