Dressed-Up Oysters Recipe

Dressed-Up Oysters picture

Summary

Difficulty LevelEasyCuisine
Course

Recipe Story

Oysters beds dot the coast of much of the South. Oysters are a big business and an even greater delicacy. Some people slurp them down raw, others cook them to perfection. You’ll need an oyster knife and an old kitchen towel or glove ready for prying open the shells.

Cooking School
Oysters found in the South are of the Eastern variety. Most of the oysters sold commercially are from the coast along the Gulf of Mexico. They are prized for their sweet and mild flavor.

Ingredients

 Bacon6 Ounce, chopped
 Shallot1 , finely chopped
 White wine vinegar2 Tablespoon
 Oysters1 1⁄2 Dozen (On The Half Shell)
 Chopped fresh flat leaf parsley1 Tablespoon
 Ice cream salt To Taste (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 893 Calories from Fat 341

% Daily Value*

Total Fat 39 g59.8%

Saturated Fat 11.5 g57.3%

Trans Fat 0 g

Cholesterol 430.2 mg

Sodium 1977.6 mg82.4%

Total Carbohydrates 43 g14.5%

Dietary Fiber 0.49 g2%

Sugars 0.1 g

Protein 86 g171.8%

Vitamin A 72.8% Vitamin C 139.6%

Calcium 9.3% Iron 226.3%

*Based on a 2000 Calorie diet

Directions

Makes 18 oysters

Move the oven rack to a position about 5 inches from the broiler. Preheat the broiler.
In a small skillet, cook the bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon to a paper towel-lined plate, reserving about 1 tablespoon of drippings in the skillet.
Add the shallot to the skillet and cook over medium-low heat for 2 minutes. Add the vinegar and stir to release the browned bits from the skillet. Cook for 30 seconds.
Arrange the oysters on a rimmed baking sheet and broil for 1 to 2 minutes, or until the edges are curled. Spoon the shallot mixture over the oysters and sprinkle with bacon and parsley. Nestle the oyster shells in ice cream salt to serve.

This recipe has been excerpted from Quick Fix Southern by Rebecca Lang. To purchase this book visit www.rebeccalangcooks.com.

Photo credit: Dennis McDaniel
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