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Oysters with champagne zabaglione
Oysters with champagne zabaglione

Oysters with champagne zabaglione

Preparation 20 minutes
Cooking time 25 minutes
Servings 12 oysters


  • 30 ml (2 tbsp) butter
  • 45 ml (3 tbsp) French shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 430 ml (1 3/4 cups) button mushrooms, finely chopped
  • Sea salt and freshly ground black pepper
  • 125 ml (1/2 cup) champagne or brut sparkling wine
  • 125 ml (1/2 cup) cream 35%
  • 30 ml (2 tbsp) flat-leaf parsley, chopped
  • 12 Beausoleil or Malpeque oysters, well washed and brushed
  • 4 egg yolks
  • 1 ml (1/4 tsp) Espelette pepper


  1. In a skillet, heat the butter over medium heat. Sweat the shallot, without coloring, for 2 to 3 minutes.
  2. Add the garlic and cook for another 1 minute, stirring constantly.
  3. Add the mushrooms.
  4. Salt and pepper.
  5. Cook the mushrooms until all the water from the vegetation has evaporated.
  6. Add half the champagne and reduce to dryness.
  7. Add the cream and reduce by half. Remove from the heat.
  8. Add the parsley.
  9. Toss and set aside.
  10. Preheat the broiler with the oven door ajar.
  11. Open the oysters.
  12. Place them on a baking sheet lined with coarse salt or crumpled aluminum foil so that they lie flat.
  13. Garnish with the mushroom duxelle.
  14. Set aside.
  15. In a double boiler, combine the egg yolks, the rest of the champagne and the Espelette pepper. Season with salt and pepper.
  16. Using a whisk, froth the preparation. Cook for 3 to 4 minutes, whisking constantly. Do not overcook, to prevent the yolks from forming lumps.
  17. The sabayon should thicken until it forms a ribbon.
  18. Place the oysters in the oven and cook about 3 minutes. Cover the oysters with sabayon and return to the oven for about 1 minute, until nicely browned.
  19. Serve immediately.
Availability in stores