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Warm Oysters with Champagne Sabayon

Photo: Randy Mayor; Stylist: Cindy Barr
Yield 6 servings (serving size: 2 oysters and 2 teaspoons sabayon)
If you've had this trendy dish at a restaurant, you know "sabayon" refers to a simple frothy custard of egg yolks and wine (in this case, Champagne). The saltiness of oysters varies by species; taste one first, then season accordingly.

Ingredients

  • 1/4 cup dry Champagne or other dry sparkling wine
  • 1/2 teaspoon sugar
  • 2 large egg yolks
  • 2 teaspoons finely diced shallots
  • 1/2 teaspoon chopped fresh thyme
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 12 oysters on the half shell
  • Small thyme sprigs (optional)

Nutrition Information

  • calories 102
  • fat 3.8 g
  • satfat 1 g
  • monofat 1 g
  • polyfat 1.1 g
  • protein 10.4 g
  • carbohydrate 5.9 g
  • fiber 0.0 g
  • cholesterol 118 mg
  • iron 5.3 mg
  • sodium 149 mg
  • calcium 17 mg

How to Make It

  1. Place Champagne, 1/2 teaspoon sugar, and egg yolks in the top of a double boiler; stir with a whisk. Cook over simmering water until thick and mixture reaches 160° (about 5 minutes), stirring constantly with a whisk. Remove from heat. Stir in diced shallots, chopped thyme, kosher salt, and black pepper. Cool slightly.

  2. Preheat broiler.

  3. Arrange oysters on a jelly-roll pan. Broil 3 minutes or just until edges begin to curl. Top evenly with sabayon. Garnish with thyme sprigs, if desired.