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

This recipe is exceptionally versatile. The nice thing about this is that it can be served chilled or warm as an appetizer or main course. When it is eaten as a main course, as is done here, we serve it with rice pilaf and seasonal vegetables.

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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