Truffle Oysters Recipe

Shuck oysters

Rinse oyster shells under cold water and scrub if needed. Using an oyster knife, hold oyster flat side up and carefully insert the knife at the hinge, twist to pop. Run the knife under the top shell to detach and remove shell, then run the knife under the oyster to free it from the bottom shell. Keep oysters on the bottom shell and drain excess liquor into a bowl; reserve.

Prepare butter sauce

In a small skillet over medium heat, melt unsalted butter. Add minced garlic and minced shallot and cook, stirring, until fragrant and softened, about 1–2 minutes (do not brown). Add white wine and simmer 30 seconds to reduce. Remove from heat and stir in lemon juice, black truffle oil, salt, and black pepper. Allow to cool slightly.

Dress oysters

Spoon about 1/2 tsp of the warm butter sauce over each shucked oyster (reserve remaining sauce for chips or additional garnish). Sprinkle each oyster with a small pinch of snipped chives. Keep oysters chilled on a bed of crushed ice if not serving immediately.

Prepare shrimp

If shrimp are larger than bite-size, chop roughly into small pieces so each oyster can receive a small amount. Reserve two whole shrimp for garnish if desired.

Blend crème

In a small bowl or food processor, combine creme fraiche, mayonnaise, lemon zest, lemon juice, hot sauce, salt, and white pepper. Pulse or whisk until smooth. Fold in the chopped shrimp, reserving a little to garnish. Taste and adjust seasoning; the mixture should be slightly tangy and creamy, not overpowering.

Pipe or spoon

Transfer shrimp crème to a piping bag fitted with a small round tip or use a small spoon. Pipe or place a small dollop (about 1 tsp) onto each butter-dressed oyster, on top of the oyster meat.

Cook eggs

Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat, cover, and let sit 10 minutes for fully set yolks. Transfer eggs to an ice bath to cool completely, about 5 minutes.

Halve and mix filling

Peel eggs and halve lengthwise. Remove yolks into a bowl and mash with a fork. Add creme fraiche, Dijon mustard, white wine vinegar, smoked paprika, salt, and pepper. Whisk until smooth and creamy.

Fill and plate

Spoon or pipe the deviled crème into the egg white halves. Garnish each filled egg with a small snip of chive and a light dusting of smoked paprika. Reserve a few small portions to dot oysters or chips if you like a richer bite.

Prepare chips

If using crostini, toast thin slices of baguette brushed lightly with oil until golden and crisp. If using potato chips, choose sturdy kettle chips to support topping.

Assemble bites

To serve a composed plate: place chilled oysters on the half shell on a bed of crushed ice. On each oyster, after the butter sauce, add a small dollop (about 1 tsp) of shrimp crème. Top with a tiny flake of chopped shrimp or a small piece of deviled-fraîche egg yolk if desired and finish with a tiny drizzle (about 1/8 tsp) of black truffle oil and a pinch of snipped chives. For chip service, spoon about 1/2 tsp shrimp crème onto each chip, add a few flakes of chopped oyster or small oyster slice if you like (ensure raw-safety/heat if required), and top with a small amount of deviled-crème egg yolk mixture and microgreens.

Finish and serve

Arrange oysters with lemon wedges and microgreens. Serve immediately so chips remain crisp and oysters are chilled. Provide small forks or toothpicks for ease of eating.