Low-Cal Dinner
Broiled Oysters
with herbed breadcrumbs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 29 min.
Ready in
Calories:
233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 28.2 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 191 mg | (5 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 Oyster
- Sea salt (for baking)
- 4 slices white bread
- 4 Tbsps freshly chopped parsley
- 1 Tbsp freshly chopped thyme
- 3 Tbsps butter
- Sea salt
- freshly ground peppers
- Lemon wedge (for garnish)
Preparation steps
1.
Preheat the broiler.
2.
Open the oysters, and place on a baking sheet sprinkled with the sea salt. Remove the crust from the white bread, then crumble coarsely. Grind finely in a food processor with the herbs. Add the butter, and season with salt and pepper. If the mixture is too dry, add a little more butter.
3.
Divide the bread mixture on top of the oysters, and broil for 3-4 minutes, or until golden brown under the broiler.
4.
Serve, garnished with lemon wedges as an appetizer.
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