“All the world loves a lover.” We recognize a great romance when we see it, and can’t ignore that oysters and Champagne are a match made in heaven. Some wine experts claim that the acid and bubbles in a dry Champagne accent oysters’ mineral tastes and help cleanse the palate for receiving oysters’ other subtle flavors. Others say that because the soils of France’s Champagne region come from an ancient seabed, it only makes sense that oysters pair beautifully with the bubbly. I just know they taste fantastic together!
Bubbly and bivalves are not only a classic food and beverage pairing, but sing when combined in a dish. We’ve rounded up thirteeen of the best Champagne and oyster recipes we’ve seen, everything from steamy soups and Champagne frying batters to cool mignonettes and frosty granitas.
Celebrate with one (or more) of these Champagne and oyster recipes.
Champagne Oyster Shooters. Chefinista shares a great way to toast the New Year (or any special occasion): bubbly with oysters, pickled cranberries, and candied chiles. Cheers!
Poached Oysters and Artichokes with Champagne Cream. This celebration of sparkling wine and bivalves from Gourmet poaches oysters in Champagne, nestles them into artichoke bottoms, and tops with them spinach and Champagne cream.
Oyster Beignets in a Champagne Batter. Why fry oysters in beer batter when you can make a light, crispy Champagne batter? Bonus: you get to drink the leftover champagne! Chef Jill Mathias of Chez Nous in Charleston shared her recipe with The Local Palate.
Oyster and Brie Champagne Soup. I say, “Yes, please!” to this incredibly decadent, creamy, bowl of oysters from Paula Deen. Oh, and I’ll need some bread to get every last drop of that brie and champers broth.
Broiled Oysters with Champagne Sauce. Martha Stewart serves up a super quick, easy dish that’s sure to impress your guests (if you’re willing to share something so yummy). Sop up the Champagne, Parmesan and herb sauce with a hunk of crusty bread. Like Martha used to say, “It’s a good thing.”
Champagne Oyster Risotto. While you stir this creamy risotto, the oysters, chopped tomatoes and arugula marinate in oyster liquor and Champagne. Use your non-stirring hand to sip any excess bubbly. When the risotto is taken off the heat, melt in some Parmesan and butter, stir in the oysters and prepare for satisfaction.
Warm Oysters with Champagne Sabayon. In this Cooking Light recipe developed by Tony Rosenfeld, oysters are broiled for about three minutes, then topped by a fluffy Champagne custard flavored with shallots and thyme.
Oysters in Champagne Cream Sauce with Thai Chiles. My mouth is watering at the thought of buttery cream with a little Champagne brightness and pow of Thai chile. Clifford A. Wright calls his creation, “a simple recipe with a big bang” and says you will lick your plate clean. I wouldn’t want to let him down.
Oysters with Prosecco Granita. Chef Anne Burrell brings together sweet, sour, salty and a red pepper bite in this frosty oyster topping. It’s a frozen, fizzy, flavor explosion.
Highland’s Oyster Mignonette. Chef Frank Stitt of Highland’s Bar & Grill in Birmingham shared this recipe with Saveur. It’s bubbly with prosecco or cava plus peppercorn, shallot, and raspberry vinegar.
Oysters with a Champagne Cucumber Mignonette. The simplest addition of ingredients can transform a classic recipe. MelissaV at Food52 balances the traditional shallots with diced cucumber and then adds a splash of Champagne.
Oysters with a Peach Champagne Mignonette. Keith Bolek at the Chef Bolek blog uses three ingredients for his mignonette: Champagne, scallions, and fresh peaches. This sweet, tart topping forgoes vinegar completely in favor of sparkling wine.
Oysters Rocafella. Top your blue points with a Champagne, grapefruit and lemon mignonette, a dollop of Champagne foam, and frozen Champagne grape halves. Sound rich? No surprise. This dish was inspired by Jay-Z and created by Mario Carbone and Rich Torrisi.
Pairings, Parties, other Perspectives
- “Pairings Pictured: Wines to Drink with Oysters” at Eater. Hawk Wakawaka draws (and writes) about bubbly plus other classic and playful pairings for oysters.
- “Pairing Wine with Seafood” at SuppleWine.
- “How to Throw a Fabulous Oyster & Champagne Party” at In a Halfshell. Julie Qui presents the ultimate guide to hosting your own pairing, with selections, budgets, tasting instructions and more!
- “Oysters and Champagne Don’t Go” at The Guardian. Victoria Moore questions the love and suggests other pairings for oysters.