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Poached oysters with truffle butter

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Rate this recipe 3.4/5 (147 Votes)


  • - 36 Normandy oysters n ° 3
  • - 250 g of truffle butter (200 g butter and 50 g of truffles)
  • - 2 shallots
  • - 20 cl dry white wine
  • - Coarse salt


servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Expensive


Step 1

Chop the shallots. Moisten with white wine, reduce until dry.

Step 2

Open the oysters, remove their shells. Place the oysters in their juice. Rinse the shells. Arrange on plates on a bed of coarse salt.

Step 3

Drain the oysters, add the oyster juice to the shallots, bring to a simmer, poach the oysters 15-20 seconds, drain.

Step 4

Heat the shells in the oven, garnish with the poached oysters. Slightly reduce the juice, add the truffle butter, pour over the oysters.

Step 5


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