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Baked Oysters with Bacon Recipe

Baked Oysters with Bacon Recipe

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Ingredients

Count

Nutrition

2523

Calories

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Ingredients:

Serving

1/4 cup kosher salt
2 (10-oz) bags fresh spinach , coarse stems discarded
2 leeks (white and pale green parts only), quartered lengthwise and thinly sliced crosswise
1 tbsp olive oil
3 oz slab or thick-sliced bacon, cut into 1/4-inch dice
1 shallot , quartered lengthwise and thinly sliced crosswise
1 garlic clove, minced
1 day-old baguette , crust discarded and bread coarsely ground in a food processor (2 cups)
2 tbsp finely chopped fresh chervil
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh tarragon
finely grated zest and juice of 1 medium lemon
3/4 tsp fine sea salt , or to taste
rounded 1/4 tsp white pepper , or to taste
pinch of freshly grated nutmeg , or to taste
1 stick (1/2 cup) unsalted butter, melted
40 oysters on the half shell
accompaniment: lemon wedges

Directions:

Preheat oven to 500°F.
Make stuffing: Bring a 6- to 8-quart pot three-fourths full of water to a boil with kosher salt, then stir in spinach and cook 30 seconds. Transfer with a slotted spoon to a large bowl filled with ice and cold water to stop cooking. Drain spinach and squeeze dry, then finely chop.
Wash leeks well in a bowl of cold water, then lift out and drain well.
Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bacon, stirring, until golden and just cooked through (but not crisp), about 3 minutes. Transfer with slotted spoon to paper towels to drain. Add leeks, shallot, and garlic to fat in skillet and cook over low heat, covered, stirring occasionally, until softened, about 8 minutes.
Toss together leek mixture, spinach, bacon, bread crumbs, herbs, lemon zest and juice, sea salt, white pepper, nutmeg, and butter in a large bowl with a fork.
Bake oysters: Spread 2 to 3 cups rock salt in each of 2 large shallow baking pans and nestle oysters (in shells) in it. Spoon a heaping tablespoon bread-crumb stuffing loosely on top of each oyster. Bake in batches in upper third of oven until golden, about 6 minutes.
Serve warm oysters in shells on plates lined with rock salt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2523.24 Kcal (10564 kJ)
Calories from fat	934.9 Kcal
		% Daily Value*
Total Fat	103.88g	160%
Cholesterol	1281.7mg	427%
Sodium	3464.44mg	144%
Potassium	3927.58mg	84%
Total Carbs	18.16g	6%
Sugars	3.64g	15%
Dietary Fiber	2.11g	8%
Protein	350.48g	701%
Vitamin C	8.1mg	14%
Vitamin A	0.3mg	9%
Iron	91.2mg	507%
Calcium	106.4mg	11%

Amount Per 100 g
Calories	153.07 Kcal (641 kJ)
Calories from fat	56.71 Kcal
		% Daily Value*
Total Fat	6.3g	160%
Cholesterol	77.75mg	427%
Sodium	210.17mg	144%
Potassium	238.26mg	84%
Total Carbs	1.1g	6%
Sugars	0.22g	15%
Dietary Fiber	0.13g	8%
Protein	21.26g	701%
Vitamin C	0.5mg	14%
Iron	5.5mg	507%
Calcium	6.5mg	11%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

58.7

Points
61

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium,
High in Total Fat

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