Oysters Poached in Champagne

Holiday Recipes, Holiday Recipes.

Oysters Poached in Champagne


Quantity Ingredients
2 tbsp scallions, julienne cut
1/4 cup sweet red peppers, julienne cut
1/2 tsp chopped parsley
1/2 tsp dry mustard
1/2 tsp chervil
1 tsp black peppercorns
2 cups champagne or sparkling wine
1 cup washed spinach leaves
juice and zest of one lemon
1 tbsp extra virgin olive oil or clarified butter
32 oysters on-the-half-shell, liquor reserved
salt and pepper to taste


Place the lemon zest in cold water and heat or poach one minute to remove the bitterness. Drain and reserve. 

Combine the oysters and liquor, champagne, parsley, mustard, chervil and peppercorns in a pan and poach for 1 minute. Position oyster shells on serving plates. Remove oysters and place in the shells. 

Over medium heat, reduce the poaching liquid to 1 cup and spoon over oysters. While reducing the poaching liquid, saute the spinach, scallions, lemon zest and peppers in olive oil or butter for 1 minute. Deglaze the pan by pouring in lemon juice and seasoning with salt and pepper. Divide vegetables and serve beside the oysters with lemon juice served over them.

Serves 8. 

Source: www.gov.pe.ca