Step 1: Oysters
Shuck the oysters and strain their liquor. Remove the oysters from their shells, and place them in a bowl with the liquor that forms after the first liquor is strained off. Reserve the shells.
Bring the first liquor and 10 cl (2/5 cup) of water to a boil in a saucepan, then poach the oysters for 10 seconds. Remove and drain them on a cloth.
Step 2: Champagne Zabaglione
Pour the champagne and egg whites into a saucepan. Whisk over low heat until the mixture thickens. Once the bottom of the saucepan becomes visible, remove from the heat and add the butter. Add seasoning if necessary and set aside.
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse