Best Oysters With Truffle Froth Recipes

Truffle Creamed Spinach and Fried Oysters image

Provided by Marc Murphy

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium yellow onion, cut into small dice
1-pound package frozen chopped spinach, defrosted
1/2 cup summer truffle peelings (available online), chopped
1/2 cup cream cheese
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
2 quarts blended oil (canola oil and olive oil) for frying
24 medium oysters, shucked, half of the shells reserved
1 cup all-purpose flour
Kosher salt and freshly ground black pepper

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.

Flash Fried Oysters

Provided by Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 20

1/2 gallon peanut oil
8 ounces yellow cornmeal
Salt and pepper
Salt and pepper
1-ounce cayenne
1-ounce paprika
24 oysters, shucked
1 tomato
1/2 bunch watercress, trimmed and cleaned
3 ounces favorite vinaigrette
4 slices pullman loaf bread
Truffle mayonnaise, recipe follows
1 small black truffle, very thinly sliced
1-ounce white truffle oil
2 ounces black truffle ends and pieces
6 egg yolks
1-ounce white wine vinegar
5 ounces canola oil
2 ounces truffle oil
Salt and pepper

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.

Oysters, Caviar and Bubbles image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h10m

Yield 12 oysters

Number Of Ingredients 7

1 1/2 tablespoons lemon juice
1 teaspoon minced shallot (1 small shallot)
1/2 teaspoon pink peppercorns, crushed
2 tablespoons chilled prosecco
Pinch salt
12 oysters on the half shell
2 ounces hackleback, paddlefish or tobiko caviar

Steps:

Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.