Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    raw oysters - in shell
                        ***CHAMPAGNE SAUCE***
   1 1/2  tablespoons   unsalted butter
   1 1/2  tablespoons   flour
     1/2  cup           oyster juice - from above
     1/2  cup           champagne - or other dry sparkling wine
     1/4  teaspoon      celery seed - ground
                        freshly ground white pepper
   2      cups          rock salt - or coarse salt for the
                        -- broiler pan

Preparation:

* 2 cups rock salt - or coarse salt for the broiler pan *DIRECTIONS* PREPARATION: Open the oysters as instructed in previous recipe ("Opening Oysters in the Microwave"). Measure 1/2 cup of the strained cooking liquid and reserve. CHAMPAGNE SAUCE: Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes. Stir in 1/2 cup reserved oyster juices and Champagne and cook, uncovered, on high, stirring twice during cooking, for 4 minutes or until thickened. Recipe can be made to this point a few hours ahead. COOKING AND SERVING: Heat the broiler with rack set at its highest level. Stir celery seed and white pepper to taste into the sauce. Spread 2 cups of coarse or rock salt in the bottom of a broiler pan to steady oysters. Nestle reserved shells into salt. Put each oyster in a shell and thoroughly coat the tops with sauce. Put under preheated broiler until just golden, about 2 minutes. Makes 4 first-course servings. NOTE: This is a simple and elegant classic. You can prepare the oysters and sauce ahead in the microwave, and then broil for a minute or two just before serving. The obvious wine to serve is Champagne. If you choose another dry sparkling wine to drink instead, use the same one in the sauce.