(Percentage of daily recommendation)
|Calorie||143 kcal||(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 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|
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 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.