Place the sparkling wine and shallots in a small saucepan over medium-high heat. Simmer for 5-8 minutes or until the mixture reduces by half.
Reduce the heat to medium-low. Add the cream and any juices from the oysters. Simmer for 20 minutes or until the sauce reduces by half (you should have approximately 300ml of sauce). Season with white pepper.
Preheat the grill to high. Divide the oysters, in their shells, among six small gratin dishes and pour over the cream sauce. Place the gratin dishes on a large tray. Cook under the grill for three minutes or until the oysters are golden and the sauce bubbles. Cool for two minutes, then sprinkle with the chopped chives and serve.
Recommended wine pairing
Nothing beats squeezing a juicy slice of lemon over freshly shucked oysters. When pairing a white wine with everyone’s favourite aphrodisiac, look to a wine with those same great citrusy qualities. For a match made in heaven, we recommend the refreshing Citrus & Vine Chenin Blanc 2020, a fabulous white with plenty of zip and zing!