Warm Oysters
Warm Oysters - Just right for when you want to make something special
Healthy, because
Even smarter
Nutritional values
Thanks to the oysters, this appetizer contains a lot of zinc and selenium. Zinc is essential for cell division and cell renewal, and it also contributes to a healthy immune system!
Drizzle some lemon juice over the oysters to allow for better absorption of the zinc.
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 7.4 μg | (37 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 52 μg | (87 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 10.9 μg | (363 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 314 mg | (8 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 76 mg | (950 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 6 Oyster (such as Belon)
- 1 small carrot
- 1 pc Leeks (only the white portion)
- 1 Zucchini (only the exterior with the green portion)
- ½ shallot
- 3 Tbsps Whipped cream
- 1 tsp olive oil
- ½ cup white wine
- 2 Tbsps Anisette
- coarsely ground white peppers
Kitchen utensils
Preparation steps
Scrub oysters thoroughly under cold water.
To open the oysters, fold a kitchen towel several times. Place 1 oyster with the rounded side down on towel, fold towel over oyster. Hold down the oyster with the towel (alternatively, use an oyster glove).
Position the tip of the knife at the pointy end of the shell between the upper and lower halves. Pry apart the shells by working the knife like a lever, slightly lifting the upper shell.
Now slide the oyster knife along the upper shell inside the oyster, cutting through the muscle to release oyster meat, and then pull halves apart.
Remove any small pieces of shell within the oyster. Take the meat from the shells and place in a sieve along with oyster liquid, reserving liquid in a bowl.
Peel carrots. Rinse the white portion of leek and drain. Rinse and dry zucchini, then remove dark green part in long ribbons with a peeler (reserve remaining for another use). Cut the vegetables into very fine dice.
Peel shallot and very finely dice.
Whip the cream until stiff and chill.
Heat the oil in a pot and sauté the diced vegetables for 3-4 minutes while stirring over low heat.
Pour white wine and the anisette liqueur into vegetables and let it boil to deglaze the pot.
Pour in the oyster liquid and bring to a boil. Add drained oyster meat and heat for 1-2 minutes. Transfer oysters to 2 small serving bowls.
Add the whipped cream to the pot and cook briefly. Pour the sauce over the oysters, season with pepper and serve immediately.
