6 oz. unsalted butter
3 cups brut Champagne
6 Tbsp. chives, minced
Sea salt to taste
Rock salt as needed
Preheat your oven to 400.
Heat your saucepot over a medium heat, and add the Champagne and chives bringing it to a boil. Allow the liquid to begin to evaporate until the Champagne has reduced by half.
While you wait for the liquid to reduce, place the oysters on half shells on a baking sheet. Placing rock salt on baking sheet helps stabilize the shells and prevents tipping. Put the oysters in the oven and roast for 5 minutes. When you take them out of the oven be careful not to lose any of the juice inside the shells.
Turn the heat on your reduced Champagne down to low. Slowly (a tablespoon at a time) whisk the butter into the reduced Champagne. Whisk quickly in order to emulsify the butter and Champagne, and remove from the heat. Season to taste with salt.
Fill a serving tray with rock salt and arrange the oysters on top. Spoon about a teaspoon of Champagne butter sauce over each oyster on the half shell. Serve immediately.
This recipe can also be applied to fresh raw oysters. Just skip the roasting step.