Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
None

Ingredients

Directions

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)

IDEAS YOU'LL LOVE

Chocolate Fondue

Recipe courtesy of Ree Drummond

Beer and Italian Sausage Fondue

Recipe courtesy of Giada De Laurentiis

Iceberg Lettuce Salad

Recipe courtesy of Katie Lee

Fried Clams and Oysters

Recipe courtesy of Giada De Laurentiis

Chicken Lettuce Wraps

Recipe courtesy of Daniel Green

Lettuce Wedge with Blue Cheese Dressing

Recipe courtesy of Trisha Yearwood

Almost-Famous Chicken Lettuce Wraps

Recipe courtesy of Food Network Kitchen

Steamed and Curry Flashed Oysters

Recipe courtesy of Ming Tsai

Sauteed Lettuce and Oysters

Recipe courtesy of Ming Tsai

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking