OYSTERS POUCHED IN CHAMPAGNE AND CLAM JUICE ENJOY DAN:

OYSTERS POUCHED IN CHAMPAGNE AND CLAM JUICE by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup butter

2 shallots, sliced

3/4-cup champagne

1/2-cup clam juice

3/4-cup coconut milk

20 oysters, shucked (saving lower half)

Seaweed to cover serving plates

1-teaspoon black peppercorns

1/2-teaqspoon chervil

1/4-cup fresh snipped chives

DIRECTIONS: (PREHEAT OVEN TO 300 F)

1.   In a skillet melt butter over high-heat and when sizzling.

2.   Add shallots and sauté for 3 minutes or until tender.

3.   Add 1/2-cup champagne, clam juice, peppercorns, and chervil: bring to a boil, uncovered for about 15 minutes.

4.   Add coconut milk, and cook 10 minutes more.

5.   Strain through a fine sieve into another skillet.

6.   Meanwhile, heat the shells on rock salt on a baking sheet in the oven.

7.   Remove and palace on seaweed covered plates.

8.   Return sauce to heat and simmer for a couple of minutes.

9.   Add oyster and pouch for 1 minute.

10.                Carefully remove from sauce and place on the shell on the plates.

11.                Cut remaining butter into 6 cubes and whisk into the sauce.

12.                One piece at a time, adding remaining champagne and cook for about 3 minutes.

13.                Season with salt and pepper to taste.

14.                Transfer to a bowl; add chives and spoon over the oysters.

ENJOY DAN:                                                       BE STRONG KEEP FAITH!!