BAKED OYSTERS MELANIE
McCormick and Schmick's Restaurant Recipe
1/2 cup champagne (see note)
1 cup whipping cream
1 tablespoon all purpose flour
2 tablespoons butter, at room temperature
pinch of salt
2 teaspoons fresh chopped dill
24 shucked oysters, including liquor and bottom shells
4 cups rock salt
12 ounces brie, cut into 24 (1/8-inch thick) slices
lemon slices and dill sprigs
Preheat oven to 400 degrees. Combine champagne and cream in a saucepan. Reduce over medium heat to about 1 cup. Blend flour and butter; add mixture, a little at a time, to the champagne cream, stirring constantly until mixture thickens. Season with salt and dill.
Heat oysters and their liquor in a skillet until edges begin to curl. Spread half the rock salt on a baking sheet; arrange oyster shells on salt. The salt will distribute heat and keep oysters from tipping over. Place 1 oyster in each shell, spoon 2 teaspoons of sauce over each, and top with a slice of brie. Bake oysters 3 to 5 minutes or until sauce is bubbly and cheese is melted and a little browned.
For a nice presentation, place a folded napkin on each of 4 dinner plates; spread remaining salt over napkins. Arrange oysters on plates; garnish with lemon slices and dill sprigs.
Note: You'll have the better part of a bottle of champagne left over. Drink it with the oysters; they're made for each other.
McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.