Oysters in Champagne Sauce

• 24 each oysters
• 1 1/2 tablespoons butter, unsalted
• 1 1/2 tablespoons flour, all-purpose
• 1/2 cup oyster juice
• 1/2 cup champagne
• 1/4 teaspoon celery seeds
• 2 cups rock salt

1. Measure 1/2 cup of the strained cooking liquid and reserve.
2. Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes.
3. Stir in 1/2 cup reserved oyster juices and Champagne and cook, uncovered, on high, stirring twice during cooking, for 4 minutes or until thickened.
4. Recipe can be made to this point a few hours ahead.
5. Heat the broiler with rack set at its highest level.
6. Stir celery seed and white pepper to taste into the sauce.
7. Spread 2 cups of coarse or rock salt in the bottom of a broiler pan to steady oysters.
8. Nestle reserved shells into salt.
9. Put each oyster in a shell and thoroughly coat the tops with sauce.
10. Put under preheated broiler until just golden, about 2 minutes.

oysters, butter, flour, oyster juice, champagne, celery seeds, rock salt

Taken from recipeland.com/recipe/v/oysters-champagne-sauce-46662 (may not work)