10 oz champagne
2 shallots finely chopped
10 oz cream
Pepper (preferably white pepper)
Chopped chives for the final garnish
Cover an oven tray with a bed of coarse rock salt to nestle the oyster shelves on so the sauce will stay in the shell.
Heat the grill at 350F. Put the champagne with the shallots in a skillet and let cook at medium high. Cook for 5-8 minutes till half of the liquid is reduced. Open the oysters and keep the oyster liquid in a separate bowl. Lower the temperature, add the cream and the oyster liquid to the pan. Season with pepper. Cook the sauce for 20 minutes at low heat, till there is about 10 oz left.
Lay the oysters back in the shell and nestle them onto the bed of rock salt. Put a bit of sauce of each oyster. Broil until the tops are browned and the sauce bubbles (about 3 minutes).
Cool down for 2 minutes and garnish with chopped chives. Cheers!