Flashed-Steamed Oysters on Truffled Lettuce Fondue

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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. 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.
  2. Suggested Wines: Veuve Royale Brut, French Sparkling Wine; Tablas Hills, Paso Robles Red Wine; Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)