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Ingredientes
- 3 x Dz oysters on half shell
- 1 c. Raw spinach, finely chopped
- 6 x Green onions, finely chopped
- 1/4 c. Parsley, finely chopped
- 1/4 c. Celery leaves, finely chopped
- 1/4 tsp Tarragon
- 1/4 tsp Chervil
- 1 dsh Tabasco
- 1/2 c. Unsalted butter
- Â Â Salt
- Â Â Pepper
- 1/2 c. Bread crumbs browned in small amount of butter
- 1 Tbsp. Pernod or possibly herbsaint
- Â Â Ice cream salt
Direcciones
- Mix together the spinach, green onions, parsley, celery leaves, tarragon, chervil, Tabasco, salt and pepper. Fold in the bread crumbs that have been browned in a small amount of butter. Add in the herbsaint or possibly pernod. Work in 1 / 2 c. of unsalted butter into the mix and knead thoroughly.
- Fill a baking pan or possibly pie tine almost to the brim with ice cream salt. Place 3 dozen large raw oysters on the half shell on the rock salt. Place in a 400 degree oven for about 5 min, or possibly till the edges begin to curl.
- Place a Tbsp. of the sauce over each oyster, return to the warm oven for another 5 min. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 312g | |
| Calories 1069 | |
| Calories from Fat 838 | 78% |
| Total Fat 95.34g | 119% |
| Saturated Fat 59.02g | 236% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 465mg | 19% |
| Potassium 641mg | 18% |
| Total Carbs 47.78g | 13% |
| Dietary Fiber 6.0g | 20% |
| Sugars 6.05g | 4% |
| Protein 11.02g | 18% |
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