- 30g/1oz unsalted butter
- 1 shallot, chopped
- Splash of champagne
- 55ml/2oz double cream
- Freshly ground black pepper
- 2 fresh oysters
- 2 tsp whipped double cream
- Pinch of cayenne pepper
- Rock salt, to serve
Gently melt the butter in a small pan and sauté the shallot for 1-2 minutes to soften.
Add the champagne and cook for a further minute.
Transfer the mixture to a mini food processor and blend until smooth.
Return to the pan and stir in the cream and seasoning.
Open the oysters by holding the oyster in one hand, well wrapped in a tea towel. Push the point of an oyster knife (or knife) into the oyster’s hinge and apply pressure to open.
Serve the oysters on a bed of rock salt and spoon the champagne cream on each.
Sprinkle with cayenne pepper and serve.