Oysters with Frozen TRUFF Topping
Cook Time 0 minutes
Prep Time 4
Servings 6

1 dozen raw oysters, shucked 

2 tablespoons fresh parsley, chopped

Lemon wedges 

Frozen TRUFF Topping: 

1/2 cup TRUFF White Hotter

3 tablespoons red wine vinegar 

2 tablespoons honey  

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Oysters with Frozen TRUFF Topping

This recipe is guaranteed to impress your loved one this Valentines Day. There is absolutely nothing finer than oysters on the half shell. Inspired by the typical accoutrements served with raw oysters; cocktail sauce mignonette, and hot sauce, we wanted to create a way to impart all of those flavours as well as keeping everything nicely chilled (especially for those enjoying their oysters during the hot summer months).
Introducing the frozen TRUFF topping, the raw oysters new bff TRUFF White Hotter Sauce is blended with red wine vinegar and honey. Right before serving, dollop your shucked oysters with the frozen topping for a zesty, tasty, and refreshing food experience.
  1. Place TRUFF White Hotter, vinegar and honey in a medium bowl and whisk to combine. Cover the bowl with plastic, and place in the freezer.
  2. Freeze for 4 hours or overnight until firm (the mixture, once frozen, will have the consistency of sorbet).
  3. Place shucked oysters on a large platter. Remove the frozen TRUFF topping from the freezer and portion into small scoops or dollops.
  4. Place a small scoop onto each oyster and sprinkle with chopped parsley. Serve oysters with lemon wedges before serving.

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