Best Oysters With Truffle Froth Recipes

FLASH FRIED OYSTERS "IN TUXEDO" WITH BLACK AND WHITE TRUFFLES

Steps:

• Heat the oil in a large deep pot to 325 degrees F.
• Season the cornmeal with salt, pepper, cayenne, and paprika and mix well. Dredge the oysters in the seasoned cornmeal, shaking off any excess.
• Slice the tomatoes into thin slices. Season tomato slices and watercress with some of the vinaigrette, and salt and pepper.
• Toast the pullman bread. Spread bread with truffle mayonnaise and place tomato and watercress on each piece of bread.
• Flash-fry oysters in peanut oil for about 30 seconds, or until golden brown and season with salt and pepper. Place tomato-watercress bread and oysters on each of 4 plates. Garnish with black truffle slices and truffle oil.
• Combine ingredients, except for oils in a blender or food processor and mix. With the machine running on low, slowly drizzle in the oils until a mayonnaise consistency develops. Season with salt and pepper.

TRUFFLE CREAMED SPINACH AND FRIED OYSTERS

Steps:

• For the truffle creamed spinach: In a medium skillet over medium heat, heat the oil. When shimmering, add the onions and saute until translucent, 3 to 4 minutes. Remove excess liquid from the defrosted spinach by placing it in a colander or squeezing it in a dish towel. Finely chop the spinach, then add it to the skillet with the onions and cook for approximately 3 to 4 minutes. Add the truffle peelings, cream cheese, and heavy cream. Bring to a simmer and cook until liquid is reduced, approximately 10 minutes, stirring occasionally so nothing sticks to the bottom of the pan. Season to taste with salt and pepper. Set aside.
• For the oysters: Preheat the oven to 350 degrees F. In a Dutch oven fitted with a deep-fry thermometer, heat the oil to 375 degrees F.
• Place the shucked oysters on paper towels to dry. Place the oyster shells on a sheet pan and fill the shells with the creamed spinach mixture. Place the shells in the oven for approximately 10 minutes or until the spinach is slightly toasted on top.
• Place the flour in a bowl and season with a big pinch of salt and a few grinds of pepper. Dredge the oysters in the flour. Fry the oysters until golden brown, about 3 to 5 minutes depending on their size. Place on paper towels to drain. Season with salt while still warm.
• Take the spinach-stuffed oyster shells out of the oven, place a fried oyster on top of each shell and serve.

FLASHED-STEAMED OYSTERS ON TRUFFLED LETTUCE FONDUE

Steps:

• Preheat a steamer. Shuck the oysters and loosen from bottom shell. In a saucepan on medium heat, melt the butter and saute the shallots. Add the lettuce and stir until 'melted'. Add the cream and simmer. Reduce by 50 percent. Add the soy and truffles. Check for seasoning. Set aside to cool. When cool, lift each oyster and place 1/2 tablespoon of lettuce mix under each oyster. Top each oyster with scallions and ginger. Place oysters in the steamer and steam hard for 5 to 7 minutes. Meanwhile, in a small saucepan, heat the canola and truffle oils until very hot. Remove oysters from the steamer and place on a large platter lined with coarse salt. Spoon hot oil on each oyster and serve immediately.
• Suggested Wines: Veuve Royale Brut, French Sparkling Wine; Tablas Hills, Paso Robles Red Wine; Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)

OYSTER AND CLAM PAN ROAST WITH TURNIP, TRUFFLE, AND THYME

Steps:

• Sweat turnip, celery root, and potato in butter without coloring. Add reserved clam stock, cream, oyster liquor, thyme, salt, and pepper, and simmer until vegetables are tender. Add oysters, razor clams, and manila clams. Cook for 30 seconds. Season. Spoon into serving bowls. Drizzle with truffle oil and top with truffle shavings.;
• Melt butter in a pot. Add onion, leek, and fennel and sweat gently. Add clams and white wine. Reduce wine by half. Add water and aromatics. Simmer gently for 15 minutes. Strain through a fine chinoise and reserve. Shuck clams and reserve.

OYSTERS ROCKEFELLER

Steps:

• In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
• Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
• Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.