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Combine the onion, vinegar, sugar, and 1 teaspoon pepper in a medium bowl; marinate in refrigerator 1 hour. Drain the oysters in a colander over a bowl, reserving 1 cup oyster liquid. Combine reserved oyster liquid, juice, and Champagne in a large saucepan, and bring to a boil. Add oysters; reduce heat, and simmer 4 minutes or until the edges of oysters curl. Drain oysters in a colander over a bowl, reserving 1 cup cooking liquid. Heat the oil in a large nonstick skillet over medium-high heat. Add garlic; saute for 1 minute. Add 1 cup reserved cooking liquid, 6 teaspoons pepper, salt, and bay leaves. Bring to a boil, and cook for 30 seconds. Remove from heat; cool. Combine oysters and cooking liquid; marinate in refrigerator 30 minutes. Drain oysters; serve over onion mixture.
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French-engineered grinding mechanism — lifetime pepper mill
Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely
Adjustable stand — hold cookbook or tablet at eye level while cooking
Lever-press citrus juicer — maximum juice, no seeds