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  Chopped shallots/Green onion 1 Tablespoon
  Chopped green pepper 1 Tablespoon
  Chopped parsley 1 Teaspoon
  Mint 1 Pinch
  Tarragon 1 Pinch
  Dry white wine 3 Tablespoon
  35% cream 1 Cup (16 tbs)
  Egg yolk 1
  Oysters in shell 12 Large

Cook shallots and peppers in butter until light brown, add parsley, mint, tarragon, and white wine.
Simmer for a few minutes, add cream, boil until slightly thick and creamy.
Add beaten egg yolk, remove from fire.
Correct seasoning with salt and pepper.
Keep hot.
Open oysters and set the half shells on rock salt in a shallow bake pan.
Bake at 425F until oysters are warm, about 3 minutes.
Cover with sauce and bake until light brown, about 8 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 987 Calories from Fat 551

% Daily Value*

Total Fat 62 g95.8%

Saturated Fat 32.9 g164.7%

Trans Fat 0 g

Cholesterol 600.3 mg200.1%

Sodium 655.5 mg27.3%

Total Carbohydrates 40 g13.3%

Dietary Fiber 0.52 g2.1%

Sugars 1.3 g

Protein 58 g116.5%

Vitamin A 77.8% Vitamin C 105.8%

Calcium 31.8% Iron 153.6%

*Based on a 2000 Calorie diet

Baked Oysters Recipe