Ingredients:

• 2 dozen fresh oysters in their shells
• 1 teaspoon flour
• one recipe aïoli light on the garlic
• the oyster juice
• one cup of fresh water
• one head of bib or boston lettuce

Step One:
Make a mild aïoli.

Step Two:
Open your oysters over a bowl to capture their juices, (put aside the deep half of the oyster for serving and toss the top shells) transfer the oysters and the juices to a sauce pan and lightly poach them (bring to a simmer and then remove from the heat right away). Strain the oysters, but keep the juice - removing the bits of shell that might have fallen in.

Step Three:
Take half the juice and add a cup of water, bring to a boil in a sauce pan and lightly blanch your lettuce leaves in this liquid for no more than 3-5 seconds per leaf (drop them in and almost as quickly remove them). The leaves should be just wilted, no more.

Step Four:
In the top of a double boiler, take one tablespoon of the aïoli and the flour and whisk them together. Place on the heat, and slowly, very slowly, pour in a little of the oyster juice, whisking continuously (you may want a friend there to help add the liquid while you whisk). Pour in a total of a cup of juice. Your sauce should be akin to a heavy cream texture, thick enough to cling to the oysters, thin enough to pour.

Step Five:
In a large serving dish, arrange the oyster half-shells. Take a lettuce leaf and a poached oyster and wrap it up, place in a shell. Continue till all the oysters are wrapped in lettuce leaves and the shells filled.