Method

• 1.
  Shuck the oysters over a large bowl to catch the juices. Refrigerate the oysters in the half shell until needed.
• 2.
  Place the reserved oyster liquid in a small saucepan over medium heat with the Champagne and eschalot. Season with freshly ground black pepper, bring just to the boil and simmer for 3 minutes. Strain the warm mixture into a clean heatproof bowl, then whisk in egg yolks.
• 3.
  Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water) and whisk constantly for 10 minutes or until thick and tripled in size.
• 4.
  Remove from the heat and use a whisk to incorporate the melted butter in a slow, steady stream.
• 5.
  Serve the oysters drizzled with warm beurre blanc, sprinkled with chives.