Warm Oysters With Champagne Sabayon

• 1/4 cup dry Champagne or other dry sparkling wine
• 1/2 teaspoon sugar
• 2 large egg yolks
• 2 teaspoons finely diced shallots
• 1/2 teaspoon chopped fresh thyme
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 12 oysters on the half shell
• Small thyme sprigs (optional)

1. Place Champagne, 1/2 teaspoon sugar, and egg yolks in the top of a double boiler; stir with a whisk. Cook over simmering water until thick and mixture reaches 160u0b0 (about 5 minutes), stirring constantly with a whisk. Remove from heat. Stir in diced shallots, chopped thyme, kosher salt, and black pepper. Cool slightly.
2. Preheat broiler.
3. Arrange oysters on a jelly-roll pan. Broil 3 minutes or just until edges begin to curl. Top evenly with sabayon. Garnish with thyme sprigs, if desired.

sparkling wine, sugar, egg yolks, shallots, thyme, kosher salt, freshly ground black pepper, oysters, thyme

Taken from www.myrecipes.com/recipe/warm-oysters-with-champagne-sabayon (may not work)