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
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.