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Preheat your oven to 200°C (390°F).
In a small saucepan, melt the butter and sauté the shallot until soft.
Add Champagne and simmer for 2–3 minutes to reduce slightly.
Stir in the cream and cook for another 2 minutes on low heat. Season with salt and white pepper.
Place the shucked oysters in individual shells or a buttered oven-proof dish.
Spoon the Champagne cream sauce over the oysters.
Sprinkle evenly with breadcrumbs.
Bake in the oven for 8–10 minutes or until the tops are golden and bubbling.
Garnish with fresh herbs and serve hot.
Serving and Storage Tips:
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