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Oysters Baked On Salt Recipe
|Rock salt||4 Pound|
|Oysters||24 , opened and top shell discarded|
|Bacon slices||3 , cut into 1/2-inch pieces|
|Green onions||3 , minced|
|Bell pepper||1 Large, seeded and chopped (Red Or Yellow)|
|Minced parsley||3 Tablespoon|
|Minced basil||1⁄2 Teaspoon|
|Freshly grated cheese||1⁄2 Cup (8 tbs) (Wisconsin Asiago Or Parmesan)|
Serving size: Complete recipe
Calories 1437 Calories from Fat 679
% Daily Value*
Total Fat 77 g118%
Saturated Fat 37.9 g189.7%
Trans Fat 0 g
Cholesterol 667.5 mg
Sodium 4894.4 mg203.9%
Total Carbohydrates 66 g22%
Dietary Fiber 5.8 g23.4%
Sugars 5.9 g
Protein 118 g236.7%
Vitamin A 202.7% Vitamin C 506.1%
Calcium 73.1% Iron 316.9%
*Based on a 2000 Calorie diet
1)Pre-heat the oven to 425° F
2)Take a 9-by- 13-inch ovenproof casserole large enough to hold all the oysters and can be carried to the table.
3)6 individual dishes can be used instead of the large dish.
4)Spread salt in the casserole or the in the individual dishes.
5)Heat a large, heavy skillet and fry the bacon till it becomes crispy. Drain excess fat in paper towels.
6)Heat a different skillet over medium heat, and melt the butter.
7)Put in onions, bell pepper, parsley, and basil, and stir-fry until they turn tender for about 6 minutes.
8)Take away from heat.
9)Break the fried bacon to a crumble and mix in.
10)Top the mixture over oysters and dust the cheese evenly over it.
11)Bake for about 10 minutes till the oysters are cooked and cheese has lightly browned.