Oysters in Champagne Sauce

         Yield: 1 Servings
Categories: Irish, Appetizers, Seafood

2/3 c Hollandaise sauce 2 Shallots; finely chopped 1 Glass Champagne 16 Oysters; on the half shell To a basic Hollandaise Sauce add some finely chopped shallots and the glass of champagne. Spoon a little of the sauce on each oyster, bubble under the broiler for less than 2 minutes and serve! MARY'S NOTE NOTHING could be easier or more delicious! This is OUTSTANDING! Me ke aloha, Mary Recipe by: Irish Cooking by Ethel Minoque