Baked Oysters with Champagne Velouté

Preheat your oven to 220C (425F). Line a baking sheet with a thick layer of rock salt or crumpled aluminum foil to create a stable base for the oysters.

Carefully shuck the oysters, detaching the muscle from both the top and bottom shells. Leave the oyster meat in the deeper bottom half of the shell. Strain the naturally occurring oyster liquor through a fine mesh sieve into a small bowl to remove any grit, and reserve the liquid. Nestle the shucked oysters into the prepared baking sheet.

Melt the unsalted butter in a small saucepan over medium heat. Add the minced shallot and gently sweat until translucent, taking care not to let it brown.

Sprinkle the flour over the shallots and butter. Whisk continuously for about one to two minutes to cook out the raw flour taste, forming a pale blond roux.

Gradually whisk in the champagne, warm fish stock, and the reserved strained oyster liquor. Bring the mixture to a gentle simmer and let it reduce until it coats the back of a spoon.

Lower the heat and whisk in the heavy cream. Taste the velouté and adjust seasoning if necessary, though the oyster liquor usually provides enough natural saltiness. Remove from heat.

Spoon a generous tablespoon of the warm champagne velouté over each oyster, completely covering the meat. Sprinkle a tiny pinch of finely grated gruyère cheese over each one if desired.

Bake the oysters in the preheated oven at 220C (425F) for 6 to 8 minutes, just until the sauce is bubbling and the edges of the oysters begin to curl. For a more golden top, flash under the broiler for 30 seconds.

Carefully remove the baking sheet from the oven. Garnish each oyster with a pinch of finely chopped fresh chives and serve immediately while hot.