The City Magazine Since 1975

Poached Oysters

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24 oysters, juice reserved
3 Tbs. Plugra butter
1 Tbs. white truffle oil, optional
1 Tbs. finely minced shallot
1/8 tsp. finely minced garlic
1 fresh bay leaf
Pinch of red pepper flakes
Zest of 1/2 lemon, finely minced
3 Tbs. anchovies, finely chopped
3 Tbs. lemon juice
3 Tbs. black truffle, chopped


Shuck oysters, separating meat into one bowl and juices into another. In a heavy-bottom pot over medium heat, melt one tablespoon each of butter and truffle oil. Add shallot and garlic. Sweat until tender. Add next four ingredients. Sweat mixture for three minutes.

Add lemon and oyster juices and reduce liquid until almost dry. Remove from heat and whisk in remaining butter. Pass liquid through a sieve, pour into a small heavy-bottom pot, and heat to 135°F.  Add truffle and oysters. Poach for 10 minutes. Place oysters into shells and spoon liquid onto each.