Directions:
- In a mortar with a pestle, or on a cutting board using a fork, mash garlic with salt into a paste. Add anchovy fillet and continue mashing until incorporated. Scrape into a bowl and add butter, parsley, and capers. Mix well.
- Spoon across a piece of plastic wrap and roll up into a 1 1/2-in.-thick log. Refrigerate at least 1 hour or up to 1 week.
- With a sharp knife, cut into slices about 1/4 in. thick to top oysters.
- Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 834.04 Kcal (3492 kJ) | ||
| Calories from fat | 833.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.6g | 142% | |
|---|---|---|---|
| Cholesterol | 247.43mg | 82% | |
| Sodium | 936.25mg | 39% | |
| Potassium | 147.57mg | 3% | |
| Total Carbs | 2.32g | 1% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.3mg | 7% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 573.9 Kcal (2403 kJ) | ||
| Calories from fat | 573.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.72g | 142% | |
|---|---|---|---|
| Cholesterol | 170.25mg | 82% | |
| Sodium | 644.22mg | 39% | |
| Potassium | 101.54mg | 3% | |
| Total Carbs | 1.6g | 1% | |
| Sugars | 0.12g | 1% | |
| Dietary Fiber | 0.53g | 3% | |
| Protein | 2.13g | 6% | |
| Vitamin C | 14.6mg | 35% | |
| Vitamin A | 0.8mg | 38% | |
| Iron | 0.9mg | 7% | |
| Calcium | 45.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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