Truffle Roasted Oyster
Ingredients
- 12 large Oysters
- 1/4 cup Truffle Butter Available at specialty stores or make your own with truffle shavings
- Olive oil
- 2 Tbsp Chopped Fresh Shallots
- 1 Tbsp Chopped Fresh Garlic
- 2 cups Fresh Arugula
- 1 oz White wine
- 1 tsp Chopped fresh Thyme
- 1/4 cup Shaved Reggiano Parmesan
- Salt and Pepper to taste
- Aged balsamic or balsamic reduction to drizzle
Instructions
- Clean and open the oysters. Remove the mussel from the shell and place back. Lay the oysters out on a sheet pan.
- Heat olive oil in a saute pan over high heat. Saute the shallots and garlic. Add in the white wine and reduce. Stir in the truffle butter, keep it from breaking by constantly stirring. Then add in the arugula and thyme. Continue stirring until wilted. Then fold in 1/2 of the cheese and season.
- Place the arugula mixture in each of the oysters. Top with the remaining cheese. Bake at 400 degrees until the cheese melts and browns. Serve hot and drizzle with the Balsamic at service time.