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Ingredientes
- 6 x Mediumsized East Coast oysters
- 1 Tbsp. Lamb jus
- 18 sprg fresh thyme
- 1/2 ounce Extra virgin olive oil
- 12 ounce Coarse sea salt, (for garnish)
Direcciones
- Remove the oyster from the shell and place on paper towels. Reserve the bottom half of the shell and scrub well. Pick 6 sprigs of thyme and reserve for garnish. Sprinkle the other thyme over the oysters and season with pepper. Heat the extra virgin olive oil in a small saute/fry pan and add in the oysters, thyme side down. Cook for 20 seconds till oysters are lightly brown. Return the oyster to bottom shell with a drop of lamb jus. Mound the salt over 6 small plates and place the oyster and shell on the salt. Garnish with remaining thyme sprigs.
- Yield: 2 servings
- Land, Two if by Sea
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 383g | |
| Calories 155 | |
| Calories from Fat 129 | 83% |
| Total Fat 14.67g | 18% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 131858mg | 5494% |
| Potassium 206mg | 6% |
| Total Carbs 7.18g | 2% |
| Dietary Fiber 4.1g | 14% |
| Sugars 0.0g | 0% |
| Protein 1.63g | 3% |
