Flashed-Steamed Oysters On Truffled Lettuce Fondue
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Butter1 cup
Heavy Cream1 tbsp
Light Soy Sauce1 small
Black Truffle (fresh, minced)2 tbsps
Scallions (superfine slivers)1 cup
Canola Oil1
SaltDirections:
1
Preheat a steamer
2
Shuck the oysters and loosen from bottom shell
3
In a saucepan on medium heat, melt the butter and saute the shallots
4
Add the lettuce and stir until 'melted'
5
Add the cream and simmer
6
Reduce by 50 percent
7
Add the soy and truffles
8
Check for seasoning
9
Set aside to cool
10
When cool, lift each oyster and place 1/2 tablespoon of lettuce mix under each oyster
11
Top each oyster with scallions and ginger
12
Place oysters in the steamer and steam hard for 5 to 7 minutes
13
Meanwhile, in a small saucepan, heat the canola and truffle oils until very hot
14
Remove oysters from the steamer and place on a large platter lined with coarse salt
15
Spoon hot oil on each oyster and serve immediately
16
Suggested Wines: Veuve Royale Brut, French Sparkling Wine; Tablas Hills, Paso Robles Red Wine; Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)