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Blue Point Oysters




Source of Recipe


Cabin Restaurant, The Canyons Resort


Recipe Introduction


with White Truffle Cream Sauce & Beluga Caviar


List of Ingredients




8 each Blue point oysters, shucked
2 tsp Olive oil
2 tsp Shallots, chopped
1 tsp Garlic, chopped
1 1/2 cup Cream
1 tsp Salt
2 tsp White Truffle Oil
2 tsp Parsley, chopped

Recipe



1. To shuck the oysters, hold oyster in towel to protect hand with the rounded side down. Lean the wider end of the oyster against the table for support. Push on oyster knife under the hinge at the narrow end of the shell. Don't jam the knife in, or you risk damaging the oyster. You will hear a pop; twist the knife to loosen the shell. Keeping the knife directly under the top shell,run the blade along the right side to cut through the muscle.This will release the top shell, which can then be removed. Slide knife under the meat to detach the second muscle holding the oyster in place. Do this to all 8 oysters and set aside, try to keep all natural juices in place.

2. To prepare cream sauce, combine oil, garlic, shallots and salt in sauce pan and sauté on low until shallots slightly translucent, be careful not to burn garlic. Add cream and truffle oil and reduce by half, cool slightly before serving as you don't want to cook the oysters. Stir Parsley in just before serving.

3. Place oysters on plate and drizzle cream sauce over them, pouring some on the side for reserve. Place 1 tsp ea of caviar on each oyster and serve alone or with toast points.

4. If truffle oil if not available use 2 tbsp sherry instead and caviar is also optional but I highly recommend it. Enjoy!