Directions:
- Combine first 11 ingredients in a large mixing bowl. Cover and refrigerate until ready to serve.
- Shuck each oyster by carefully inserting the point of an oyster knife at the hinge end of the shells and twisting. (Don't lose the juices.) Discard top shells. Free the oyster from the bottom shell by gently sliding a knife underneath it. Serve with Pickled-ginger Salsa.
- Chef John Recommends: A citrusy, non-oaked Sauvignon Blanc. Alternative Pour: A lean California brut sparkling wine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10233.79 Kcal (42847 kJ) | ||
| Calories from fat | 3263.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 362.57g | 558% | |
|---|---|---|---|
| Cholesterol | 5832mg | 1944% | |
| Sodium | 11390.48mg | 475% | |
| Potassium | 18269.67mg | 389% | |
| Total Carbs | 13.8g | 5% | |
| Sugars | 3.76g | 15% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 1658.42g | 3317% | |
| Vitamin C | 14.1mg | 24% | |
| Iron | 433.4mg | 2408% | |
| Calcium | 363.7mg | 36% | |
| Amount Per 100 g | |||
| Calories | 139.12 Kcal (582 kJ) | ||
| Calories from fat | 44.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 558% | |
|---|---|---|---|
| Cholesterol | 79.28mg | 1944% | |
| Sodium | 154.84mg | 475% | |
| Potassium | 248.35mg | 389% | |
| Total Carbs | 0.19g | 5% | |
| Sugars | 0.05g | 15% | |
| Dietary Fiber | 0.06g | 17% | |
| Protein | 22.54g | 3317% | |
| Vitamin C | 0.2mg | 24% | |
| Iron | 5.9mg | 2408% | |
| Calcium | 4.9mg | 36% | |
* 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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