Champagne Oysters
	36   oysters   1.5 Tbs    mint   5 Tbs    butter   4   spring onions   .75 cups    champagne     salt and pepper     1 Prep: Finely chop mint and spring onions. 2 Melt a quarter for the butter in a pan. Add spring onions, mint and champagne. Simmer until liquid is reduced by half. 3 Whisk in the remaining butter until sauce thickens and is creamy. Add oysters from their shells, leaving their shells on the serving plates. 4 Heat gently and spoon oysters back into their shells, adding extra sauce. Serve immediately.   Servings: 12 Yield: 3 dozen   Copyright © 2006, The Gourmet Saint