Gently Poached Oysters
Ingredients
- 1 to 2 dozen freshly shucked local oysters, with their juices reserved
- 4 tablespoons European style butter (82% milk fat or higher), divided
- 1 tablespoon white truffle oil, optional
- 1 tablespoon finely minced shallot
- ⅛ teaspoon finely minced garlic
- 1 fresh bay leaf, or ¼ dried bay leaf
- Zest of ½ lemon, finely minced
- 3 tablespoons lemon juice
- Pinch of red pepper flakes
- 3 tablespoons finely chopped anchovy, optional
or - 3 tablespoons finely chopped black truffle, optional
- Fresh chives, chopped, for garnish
- Finely diced red onion, for garnish
Instructions
- Carefully shuck the oysters, reserving both the oyster meat and the oyster liquor. Keep refrigerated until ready to use. Wash and reserve the shells for serving.
- In a heavy-bottomed saucepan, melt 1 tablespoon butter with the truffle oil, if using. Add the shallot and garlic and cook gently until softened, being careful not to let them brown.
- Stir in the bay leaf, lemon zest, red pepper flakes, and anchovies, if using. Cook gently for 2 to 3 minutes.
- Add the lemon juice and reserved oyster liquor. Simmer until the liquid has reduced to almost dry.
- Remove the pan from the heat and whisk in the remaining butter until melted. Strain the poaching liquid through a fine-mesh sieve into a clean saucepan.
- Heat the strained butter sauce to 135°F to 140°F. Add the black truffle, if using, followed by the oysters. Poach gently for about 10 minutes, or until the oysters are just warmed through. Do not allow the butter to boil.
- Return each oyster to its shell. Spoon a little of the warm poaching butter over each oyster, garnish with chopped chives and finely diced red onion, and serve immediately.
