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Serve immediately with crusty bread or as a refined starter.
This dish is best enjoyed fresh; avoid storing leftovers as oysters spoil quickly.
For a party, prepare the sauce and oysters ahead and assemble just before baking.
Variations:
Use sparkling wine or dry white wine instead of Champagne.
Add a touch of grated Parmesan to the breadcrumbs for extra richness.
For a lighter version, use half cream and half milk.
FAQ:
Q: Can I use canned oysters?
A: Fresh oysters are recommended for best flavor and texture, but canned can be used in a pinch.
Q: What type of Champagne should I use?
A: Choose a dry (brut) Champagne or sparkling wine for the right balance.
Q: Can I prepare this in advance?
A: You can make the sauce ahead and refrigerate, but assemble and bake just before serving.
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