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Add a photoBaked Oysters is one of the favorite appetizers in the southern Tagalog part of the country.
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Ingredientes
- 2 dozen oysters
- Juice of 1 lemon
- 1/2 cup dry white wine
- 1 med onion, minced
- 2 tbsp salted butter
- 1/2 cup of cream
- 1 egg yolk
- Peppercorn
- 1 kg of coarse salt (to wedge oysters)
Direcciones
- Open the oysters one hour in advance. Drain the first water. Prop them on a plate and let cool, do not refrigerate.
- Retrieve the second oyster water by filtering it through a sieve.
- Pour into a saucepan. Add the white wine, lemon juice, butter and finely chopped shallot.
- Reduce over high heat. It should remain as much as two tablespoons of liquid.
- Add cream, pepper, then remove from heat, add the egg yolk.
- Let thicken slowly over low heat: at this point, the sauce should not boil over.
- Turn on oven grill position to 430° F (220 °c).
- Drain all the remaining water in oysters then place them on the oven grid. Divide the sauce into each oyster (about 1 teaspoon per oyster). Pass them under the grill for about 2 minutes while monitoring the color so not to over heat.
- Arracnge the baked oysters on the beds of coarse salt and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1748g | |
| Calories 785 | |
| Calories from Fat 454 | 58% |
| Total Fat 51.51g | 64% |
| Saturated Fat 30.53g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 388400mg | 16183% |
| Potassium 969mg | 28% |
| Total Carbs 39.5g | 11% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.44g | 4% |
| Protein 22.37g | 36% |
