The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.

Yield: serves 6-8


  • 2 cups coarse sea salt
  • 16 large oysters, such as wellfleet, bluepoint, or Apalachicola
  • 5 Tbsp. butter
  • 1 medium yellow onion, finely chopped
  • 34 cup dry white wine
  • 12 lb. sauerkraut, rinsed and drained
  • Kosher salt and freshly ground white pepper, to taste
  • 34 cup heavy cream
  • 1 tbsp. dry vermouth
  • 1 egg yolk
  • Pinch of cayenne


  1. Spread sea salt on a large baking sheet. Open oysters over a cheesecloth-lined sieve over a bowl to collect oysters’ liquor. Remove oysters and chill. Discard flat top shells. Wash bottom shells and place on sheet; set aside.
  2. Heat 3 tbsp. of the butter in a pot over medium heat. Add half the onions and cook until softened, 5-7 minutes. Add 1⁄2 cup of the wine, sauerkraut, and salt and pepper; boil. Reduce heat to medium; simmer, partially covered, 8-10 minutes. Drain the sauerkraut mixture and set aside.
  3. Heat remaining butter in a pot over medium heat. Add remaining onions; cook until softened, 5-7 minutes. Add oyster liquor, remaining wine, 1⁄2 cup cream, and vermouth and bring to a boil. Lower heat to medium-low; reduce by half, about 20 minutes. Remove from heat; whisk in egg yolk and remaining cream. Add cayenne and season with salt and pepper. Set sauce aside.
  4. Heat broiler with rack 4″ from element. Divide sauerkraut between shells; top each with an oyster. Spoon some sauce over each and broil until light golden brown, about 5 minutes.