Amuse Bouche Of Thymeroasted Oysters In The Shell
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Infood01 | 1 | Servings | |
INGREDIENTS
| 6 | Mediumsized East Coast | |
| oysters | ||
| 1 | T | Lamb jus |
| 18 | Sprigs fresh thyme | |
| 1/2 | oz | Olive oil |
| 12 | oz | Coarse sea salt, for |
| garnish |
INSTRUCTIONS
Remove the oyster from the shell and place on paper towels. Reserve the bottom half of the shell and scrub well. Pick 6 sprigs of thyme and reserve for garnish. Sprinkle the other thyme over the oysters and season with pepper. Heat the olive oil in a small saute pan and add the oysters, thyme side down. Cook for 20 seconds until oysters are lightly brown. Return the oyster to bottom shell with a drop of lamb jus. Mound the salt over 6 small plates and place the oyster and shell on the salt. Garnish with remaining thyme sprigs. Yield: 2 servings Converted by MC_Buster. NOTES : Recipe Courtesy of David McInerney, Executive Chef, One if by Land, Two if by Sea Recipe by: IN FOOD TODAY SHOW #INL188 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 853
Calories From Fat: 290
Total Fat: 30.6g
Cholesterol: 0mg
Sodium: 248029.5mg
Potassium: 11.5mg
Carbohydrates: 109.8g
Fiber: 16.8g
Sugar: <1g
Protein: 16.5g