Poached oysters with truffle butter

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