Oysters with Vegetables and Champagne Sauce

Ingredients

• 6 opened oysters
• 1 small zucchini
• 1 tomato
• 1 EL Butter
• 1 Shallot
• 3 EL champagne or sparkling wine
• Salt
• Pepper (freshly ground)
• 1 egg yolk
• Salt
• 1 EL champagne or sparkling wine
• 2 EL heavy cream

Instructions

1. 1.

   Wash the zucchini and cut into fine short strips. Blanch the tomatoes, shock them in cold water, peel, quarter, remove seeds, and dice finely. Peel the shallot and finely cube it.

2. 2.

   Heat butter in a pan and sauté the shallots until translucent, add the vegetables and cook briefly, pour in champagne or sparkling wine, season with salt and pepper, bring to a vigorous boil until the liquid has evaporated.

3. 3.

   In a bowl whisk the egg yolks with salt, champagne or sparkling wine, and cream.

4. 4.

   Pour oyster water through a fine sieve into a small pot, add the oysters, bring to a boil once, then remove from heat. Place the oysters in the cleaned lower shell halves, add some sauce and vegetables, and serve immediately.