Oyster recipes

Oyster recipes
Nutritional Gu >(per serving)
422 Calories
28g Excess fat
27g Carbs
18g Protein
Nutrition Information
Servings: 12 oysters (4 servings)
Volume per serving
Calories 422
% Day-to-day Value*
Complete Body fat 28g 36%
Saturated Excess fat 15g 77%
Cholesterol 136mg 45%
Sodium 312mg 14%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 9%
Protein 18g
Calcium 73mg 6%
*The % Day-to-day Worth (DV) tells you how much a nutrient in a meals serving contributes to a every day diet regime. 2,000 calories a day is utilised for general nutrition advice.

These easy baked oysters are flavored with a buttery herb crumb topping. A little lemon juice adds zing to the oysters, and panko crumbs make the topping further crunchy.

A layer of rock salt or uncooked rice keeps the oyster shells from wobbling in the baking pan.

If you choose a selection of herbs, think about fresh chopped thyme leaves or fresh marjoram. For garlic taste, see the tips and variations under the recipe.

Components

  • one dozen fresh oysters (in the shell)
  • 1 stick butter (eight tablespoons, softened, divided)
  • 3/4 cup panko breadcrumbs
  • two tablespoons chives (finely chopped)
  • one tablespoon lemon juice
  • one teaspoon lemon zest (finely grated)
  • Optional: sweet paprika
  • Garnish: fresh chopped parsley
  • 2 to 3 wedges lemon (for serving)

Measures to Make It

Heat the oven to 425 F (220 C/Gas 7). Include a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will hold the oyster shells from wobbling.

Scrub the oyster shells with a stiff brush. Carefully shuck the oysters above a bowl (to catch any liquids that might spill out). Run the knife along the bottom of the within of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the best shells and arrange the oysters with their liquid in the prepared baking pan.

In a skillet more than medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned.

In a bowl combine the remaining 4 tablespoons of softened butter with the snipped chives, lemon juice, and the lemon zest.

Best each and every oyster with a scant teaspoon of the butter-and-chives mixture and then sprinkle every one with the buttered panko crumbs.

If wanted, finish with a light sprinkling of paprika.

Bake the oysters in the preheated oven for about 8 to 10 minutes or until finally the oysters are cooked via and the topping is golden brown.

Sprinkle with fresh chopped parsley and serve with lemon wedges.

Joss Whedon

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