| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Frances | 1 | Servings | |
INGREDIENTS
| 12 | Potatoes weighing about 50g | |
| each | ||
| 50 | g | Unsalted pepper, melted |
| 50 | g | Creamed or grated |
| horseradish | ||
| 12 | Raw oysters |
INSTRUCTIONS
Preheat the oven to 180C/350F/gas 4. Wash and scrub the potatoes. If new they should not need peeling. With a melon baller, scoop out a hollow in each potato large enough to hold an oyster and remove a very thin slice from the bottom to allow it to stand flat. Put the hollowed-out potatoes in a pan of salted water, bring to the boil and boil briskly until just cooked. Drain. Brush the potatoes inside and out with melted butter, season lightly, put a little horseradish in each and stand them on an oiled baking tray. Put an oyster into each potato. Place in the top half of the oven and bake for 8-10 minutes. Serve immediately with lemon wedges and freshlyground black pepper. Try this with lightly-steamed mussels removed from their shells or prawns and mushrooms. Converted by MC_Buster. NOTES : Makes 12 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1195
Calories From Fat: 29
Total Fat: 3.4g
Cholesterol: 3.5mg
Sodium: 235.3mg
Potassium: 522.8mg
Carbohydrates: 246.8g
Fiber: 9.5g
Sugar: 5.2g
Protein: 38.1g