Servings: for 10 people


  • 3 egg yolks
  • 100 g butter, melted
  • 100 ml Prosecco
  • salt
  • 10 medium sized oysters 




1.  In a bowl over a pot with boiling water, combine the yolks with the butter an whisk till slightly thickened. 


2. Add the Prosecco and continue whisking till its creamy. 


3. Open the oysters carefully with an oyster-knife. 


4. Add the sabayon on top of the oyster.