Flashed-Steamed Oysters on Truffled Lettuce Fondue Recipe

Name: Flashed-Steamed Oysters on Truffled Lettuce Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dozen wild oysters (large Rhode Island); 1 tablespoon butter; 2 minced shallots; 3 cups iceberg lettuce, fine julienne; 1 cup heavy cream; 1/2 tablespoon light soy sauce; 1 small fresh black truffle, minced; 2 tablespoons scallions, superfine slivers; 1 tablespoon ginger, superfine julienne; 1/2 cup canola oil; 1 tablespoon white truffle oil; Salt and black pepper, to taste

Servings: persons

1 dozen wild oysters (large Rhode Island)
1 tablespoon butter
2 minced shallots
3 cups iceberg lettuce, fine julienne
1 cup heavy cream
1/2 tablespoon light soy sauce
1 small fresh black truffle, minced
2 tablespoons scallions, superfine slivers
1 tablespoon ginger, superfine julienne
1/2 cup canola oil
1 tablespoon white truffle oil
Salt and black pepper, to taste

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)

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 dozen wild oysters (large Rhode Island), 1 tablespoon butter, 2 minced shallots, 3 cups iceberg lettuce, fine julienne, and more.

Yes, Flashed-Steamed Oysters on Truffled Lettuce Fondue falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flashed-Steamed Oysters on Truffled Lettuce Fondue

How did you like this recipe?

Frequently Asked Questions