Fish and Seafood Recipes - Valentine's Special

Ingredients                                         

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 2 shallots, finely chopped

• 250 ml/8 fl oz/1 cup dry champagne

• 100 g/4 oz/1 cup shelled oysters (about 1 dozen with shells)

• 250 ml/8fl oz/1 cup double (heavy) cream

• Salt and freshly ground black pepper

• 175 g/6 oz vermicelli

• Chopped parsley

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Method:

1. Melt the butter in a large frying pan (skillet). Add the shallots and fry (sauté) for 2 minutes until softened but not browned.

2. Add the champagne and oysters. Simmer very gently for 3 minutes then remove the oysters with a draining spoon.

3. Boil the cooking liquid for 5 minutes until reduced by half, then add the cream and boil rapidly for 10 minutes until reduced and thick.

4. Return the oysters to the sauce and season to taste. Meanwhile, cook the vermicelli according to the packet directions. Drain, rinse with boiling water and drain again.

5. Spoon on to warm serving plates, top with the sauce and garnish with a little parsley.