Instructions
- Preheat oven to 425°F (220°C).
- Infuse Saffron: In a small bowl, steep Saffron Threads in 2 tablespoons of warm Champagne for 10 minutes.
- Prepare the Garlic Saffron Butter: In a small saucepan, melt Butter over medium-low heat. Add Garlic and cook for 2-3 minutes, until fragrant but not browned. Deglaze with remaining Champagne, scraping up any browned bits. Stir in the Saffron infusion (threads and liquid), Lemon Juice, Parsley, Fleur de Sel, and White Pepper. Remove from heat.
- Arrange Oysters: Place Oysters on a baking sheet, cupped side up. Ensure the baking sheet is level.
- Top with Garlic Saffron Butter: Spoon approximately 2 tablespoons of Garlic Saffron Butter over each Oyster.
- Bake: Bake for 8-10 minutes, or until Oysters open and the sauce is bubbly.
- Garnish: Sprinkle with Chives and serve immediately with extra lemon wedges, if desired.
