Warm Oysters with Champagne 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.
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- Calories: 102
- Fat: 3.8g
- Saturated fat: 1g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1.1g
- Protein: 10.4g
- Carbohydrate: 5.9g
- Fiber: 0.0g
- Cholesterol: 118mg
- Iron: 5.3mg
- Sodium: 149mg
- Calcium: 17mg
- 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)
- 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.
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