1. Discard, or save for another purpose, any liquid from the oysters, if using pre-shucked ones. 2. Bring the Champagne to a simmer in a large saucepan. Add the oysters, poaching for two-three minutes, just until the edges curl. Remove to a dish with a slotted spoon, setting aside. 3. Add the shallots to the pan, and simmer to soften. Stir in the cream. Reduce by half, stirring often. 4. Stir in the cheese, whips to combine. Season to taste with salt and pepper. Add the oysters, to warm through. 5. Stir in the parsley and serve up immediately in shallow, warm bowls, or in shells, that have been boiled. ---------------------------------------------------------------------------
Nutrition
Ingredients
