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Baked Oysters With Wild Mushroom Ragout Recipe

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Baked Oysters With Wild Mushroom Ragout
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Ingredients
14
Count
Nutrition
1007
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
  2. Chill and clean. Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well).
  3. Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
  4. Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
  5. Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
  6. Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
  7. Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.
  8. Photograph by David A. Land
  9. /content/dam/images/food/fullset/2010/6/9/0/FNM_110109-Try-This-013_s4x3.jpg Try This at Home: How to Make Oysters
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1007.38 Kcal (4218 kJ)
Calories from fat 848.47 Kcal
% Daily Value*
Total Fat 94.27g 145%
Cholesterol 193.49mg 64%
Sodium 1311.04mg 55%
Potassium 204.18mg 4%
Total Carbs 10.47g 3%
Sugars 2.81g 11%
Dietary Fiber 1.06g 4%
Protein 29.78g 60%
Vitamin C 6.5mg 11%
Vitamin A 0.1mg 2%
Iron 1.6mg 9%
Calcium 32.3mg 3%
Amount Per 100 g
Calories 455.78 Kcal (1908 kJ)
Calories from fat 383.88 Kcal
% Daily Value*
Total Fat 42.65g 145%
Cholesterol 87.54mg 64%
Sodium 593.16mg 55%
Potassium 92.38mg 4%
Total Carbs 4.74g 3%
Sugars 1.27g 11%
Dietary Fiber 0.48g 4%
Protein 13.47g 60%
Vitamin C 2.9mg 11%
Iron 0.7mg 9%
Calcium 14.6mg 3%

* 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

Weightwatchers Points

  • 27.8
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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