Villeroy oysters with truffles
Open the oysters and remove from shell. Put them in slightly salted water and add the juice contained in the shells. Bring to a boil.After a few minutes, drain them and set aside. Prepare a rather thick béchamel sauce by combining butter, flour and milk. Add minced Emmental and a pinch of nutmeg. Remove from heat, add in the roughly grated truffles and stir until evenly incorporated to the sauce.
Dip the oysters in the sauce, one at a time, and set them on a rack to cool. Gently remove them, dredge with flour, dip in slightly salted beaten eggs, then in breadcrumbs. Heat a generous amount of oil until smoking and cook the oysters. Gently flip them over, being careful not to puncture them. Dry them on blotting paper to remove any oil residue. Arrange oysters in a pyramid and serve on a platter.
This recipe is perfect for those who appreciate the flavor of the delicious shellfish, but prefer not to taste it raw for precautionary reasons. Cooked oysters are safe to eat because the cooking kills off any potential bacteria responsible for potential illnesses.