Ingredients

1/2   stick butter
1   large shallot, minced
1/2 teaspoon red pepper flakes
1/4 cup all-purpose flour
3 1/2 cup fish stock or clam juice
2 cup heavy cream
3/4 lb ripe Brie cheese, rind removed and cut up
1   bunch chives, minced
salt and freshly ground black pepper to taste
1 cup champagne
2 dozen fresh oysters

Directions

Melt butter over low heat. Add shallots and red pepper flakes and saute until softened. Sprinkle in flour and cook until lightly colored, roughly 1 minute. Gradually whisk in the stock and cream. Increase heat to medium-high and bring to a boil; reduce to medium-low and simmer for 10 minutes. Add the Brie, chives, salt and pepper, to taste, and stir until melted. Add Champagne. Add the oysters and cook for 3 minutes.