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Ingredients

1 1/3 cups (325 mL) dry champagne

3 tbsp (50 mL) sherry vinegar

1 clove garlic, crushed

3 green onions, white portion only, chopped

2 tbsp (25 mL) chopped chives

1 tbsp (15 mL) minced fresh parsley

1 tbsp (15 mL) lemon juice

Pinch of red pepper flakes

1/3 cup (75 mL) sweet butter

1/2 cup (125 mL) fine bread crumbs

16 fresh oysters on the half shell

Rock salt, to cover baking dish

Method

In a small heavy saucepan sauté champagne, vinegar, onion and garlic over high heat until most of the liquid has evaporated. Remove from heat and let cool.

In a food processor blend together chives, parsley, lemon juice, pepper flakes and butter until well mixed. Add champagne mixture and blend an additional 1 minute.

Line baking dish with 1/4-inch (5 mm) thick rock salt. Arrange oysters on salt. Spoon 1 tsp (2 mL) of mixture over each oyster and sprinkle with bread crumbs. Broil 4 minutes, until bubbly.

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