1tablespoonChampagne vinegar or white-wine vinegar
1/2cupheavy cream
1/2stick1/4 cup cold unsalted butter, cut into 4 pieces
2tablespoonschopped fresh chives
Instructions
Pour oyster liquor into a nonreactive 8-inch heavy skillet and add Champagne, shallot, and vinegar. Bring to a boil and simmer, skimming foam, until reduced to about 1/3 cup, about 5 minutes.
Pour liquid through a fine-mesh sieve into a measuring cup, pressing on and then discarding shallot. Return liquid to skillet and add butter, stirring until melted.
Add the cream and oysters, and cook over moderate heat, turning oysters over if not completely covered, until the edges curl, about 1 minute.