Champagne Oysters

Recipe appetizers for 6 people based on Oysters - cooking method pan.

Preparation:

Preparation: Boil the sea bass halfway through cooking in boiling salted water, drain it and when it has cooled down, peel it and cut it into small pieces. Open the oysters carefully and remove the shellfish. Melt a little butter in a pan, add the sea bass and the oysters: after a few minutes pour over the champagne and perfume with the tabasco. When the wine has evaporated remove the pan from the heat, fill the shells of the oysters and sprinkle everything with the chopped parsley. Serve this tasty appetizer with croutons fried in butter.