Roasted Oysters Decadence Recipe

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Roasted Oysters Decadence
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Ingredients
11
Count
Nutrition
1026
Calories
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Ingredients:

Directions:

  1. In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned and crisp, 7 to 9 minutes. Remove from heat and, with a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat; discard remainder. If making up to 4 hours ahead, wrap bacon in paper towels airtight and let stand at room temperature.
  2. Add bell pepper, onion, and thyme to frying pan with the tablespoon bacon fat. Stir over high heat until vegetables are limp, about 3 minutes. Add spinach and stir often until leaves are wilted and liquid is evaporated, about 5 minutes (if all the spinach doesn't fit at once, add half and stir until slightly wilted, then add remaining). Return bacon to pan, mix, and add salt and pepper to taste. Remove from heat.
  3. Lift oysters from any remaining liquid and cut large ones into bite-size pieces; divide equally among four shallow ramekins (3/4 to 1 cup each). Add liquid to other reserved for sauce. Spoon spinach mixture equally over oysters.
  4. Wipe frying pan clean and add Oyster Glazing Sauce, lemon juice, and wine. Whisk over high heat until bubbling, 2 to 3 minutes. Spoon mixture evenly over spinach and oysters to coat. Sprinkle 1 to 2 tablespoons cheese over sauce in each ramekin. Set ramekins on a 12- by 15-inch baking sheet.
  5. Bake in a 450° regular or convection oven until tops are lightly browned and juices are bubbling, 7 to 10 minutes.
  6. Oyster Glazing Sauce. Pour up to 1/2 cup reserved oyster liquid (see notes, preceding) into a 1- or 2-cup glass measure; add enough milk to make 1 cup total. Discard any remaining oyster liquid. In a 10- to 12-inch frying pan over high heat, stir 2 tablespoons butter or margarine and 1/4 cup minced onion until onion is pale gold, 2 to 3 minutes. Remove from heat and stir in 2 tablespoons all-purpose flour, 1 teaspoon dry mustard, and 1/4 teaspoon ground nutmeg. Return pan to high heat and stir until flour is pale gold, 1 to 2 minutes. Remove from heat and add oyster liquid mixture and 1/4 cup whipping cream. Whisk over high heat until boiling; continue to boil, whisking often, until mixture is reduced to 1 cup, 3 to 5 minutes. Scrape into a bowl. If making up to 1 day ahead, cover and chill. Makes about 1 cup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1026.49 Kcal (4298 kJ)
Calories from fat 713.45 Kcal
% Daily Value*
Total Fat 79.27g 122%
Cholesterol 189.12mg 63%
Sodium 1389.04mg 58%
Potassium 1889.41mg 40%
Total Carbs 22.16g 7%
Sugars 6.37g 25%
Dietary Fiber 6.7g 27%
Protein 52g 104%
Vitamin C 173.1mg 288%
Vitamin A 2.4mg 79%
Iron 49.3mg 274%
Calcium 927.9mg 93%
Amount Per 100 g
Calories 150.6 Kcal (631 kJ)
Calories from fat 104.67 Kcal
% Daily Value*
Total Fat 11.63g 122%
Cholesterol 27.75mg 63%
Sodium 203.79mg 58%
Potassium 277.2mg 40%
Total Carbs 3.25g 7%
Sugars 0.93g 25%
Dietary Fiber 0.98g 27%
Protein 7.63g 104%
Vitamin C 25.4mg 288%
Vitamin A 0.3mg 79%
Iron 7.2mg 274%
Calcium 136.1mg 93%

* 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

  • 26.3
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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