Home
Nursery
Oysters
Mussels
Clams
Scallops
Packaging

Multi-Species Marine Traps
Finfish
Netting
Fencing
Used Aquaculture & Processing Machinery
Consulting
Technical Articles
Polyculture

Distributors
Shellfish Recipes
Fukui's Monthly News Letter
Oysters in Champagne Sauce


Ingredients:

16 oysters
cup champagne
2 tablespoons leeks, finely grated
cup cream
salt, pepper,lime juice
3 tablespoons butter
lime wedges, lettuce


Preparation:

Remove oysters from their shell. Set shells aside. Pour champagne into a small frying pan and bring to the boil. Add leek and oysters and stir for 30 seconds. Remove oysters. Add the cream to the pan and bring to the boil. Gradually add salt, pepper, lime juice and butter, stirring continously. Return the oysters to the pan until they are just heated through. Fill each oyster shell with one oyster and sauce. Serve with lime wedges and lettuce.





Fukui North America
PO Box 669
110-B Bonnechere St.W.
Eganville, Ontario K0J 1T0
CANADA
**NEW**Tel: 613-559-0075 or 613-628-5266
**NEW** FAX: (613) 628-5978
Email: don@bishopaquatic.com or call 613-639-3474

Copyright 1999-2004 Fukui North America. All rights reserved.