Baked Oysters
Nutritional values
(Percentage of daily recommendation)
| Calorie | 95 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 109 mg | (3 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 12 Oyster (very fresh)
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- freshly ground peppers
- 40 grams finely grated white bread
- 40 grams chopped Fresh herbs (such as Parsley, tarragon, chervil)
- 1 garlic clove (finely chopped)
Preparation steps
Preheat the oven to 230°C (approximately 450°F).
Rinse and open oysters. (Hold oysters with arched side down in hand in a kitchen towel, pierce on the hinge with an oyster knife and open with a rotation. Then cut upper muscle attachment of the shell, remove top shell, then cut bottom muscle attachment of the shell). Reserve resulting oyster water.
Pour oyster water through a fine sieve and set aside. Rinse oyster shells and dry. Mix olive oil in a bowl with oyster water and lemon juice and season with pepper.
Place oysters in the shells. Mix finely grated white bread in another bowl with fresh herbs and garlic. Spread breadcrumb mixture over oysters and then drizzle with olive oil mixture.
Place oysters in a baking dish and bakin ght epreheated oven for about 5 minutes until golden brown. Serve immediatly.
