OYSTERS WITH TRUFFLE FROTH
Steps:
- Preheat oven to 300 degrees F.
- Shuck the oysters. Discard the top shell. Strain oysters and oyster liquor (see Cook's Note*) through fine sieve into a ceramic or glass bowl. Cover in plastic wrap and place in the refrigerator. Scrub the bottoms shells of the oysters under running water and arrange them on a baking sheet. Bake for 10 minutes. Remove and set aside to cool.
- Turn oven to broil.
- Drain 2/3 of the liquid from the oysters for the sauce and set aside. Make a 1-inch bed of salt in a large pan. Evenly space the cleaned oyster shells on the salt bed with the outside edge of the shell facing down. Place 1 oyster on each shell. Place 1 drop of truffle oil on each oyster (truffle oil is potent so use sparingly). Drizzle 1 teaspoon of the froth over each oyster. Place the pan under the broiler until the froth turns golden brown, about 1 minute. Serve immediately.
- In a small bowl lightly froth the egg yolks with the hand held blender.
- In a heavy bottomed saucepan bring the oyster liquor and cream just to the boil. Reduce the heat to low. Pour 1/3 of the mixture into the 2 egg yolks and froth with the hand held blender. Slowly add the frothed egg mixture to the saucepan. Immediately begin frothing the mixture in the saucepan over low heat. Pour froth over truffle laced oysters on the half shell.
STEAMED AND CURRY FLASHED OYSTERS
Provided by Ming Tsai
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a large steamer basket lined with romaine, banana leaves or Napa cabbage. Top each oyster with ginger, scallions, a squirt of juice and black pepper. Steam hard for 3 to 5 minutes until the oysters are warm to hot in the middle. Meanwhile, heat the curry oil to very hot. Place the steamed oysters on a bed of rock salt.
- PLATING Flash each oyster with 1 teaspoon of oil. Serve as soon as possible.
- WINE: Veuve Clicquot Champagne, Blanc de Blanc
STEAMED OYSTERS
If you're lucky enough to get your hands on fresh oysters, try them steamed and served in shells with melted butter.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 48m
Yield 4
Number Of Ingredients 3
Steps:
- Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife.
- Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.
- Serve hot oysters in shells with butter.
Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
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