| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 18 | Oysters | |
INGREDIENTS
| 1/4 | c | Pine nuts |
| 3 | Garlic cloves, peeled | |
| 2 | Shallots, peeled | |
| 2 | T | Parsley, fresh chopped |
| 2 | T | Chives, fresh chopped |
| 2 | T | Juice, lemon |
| 1 | T | Brandy |
| 1 | t | Pepper, black |
| 3/4 | c | Butter, room temperature |
| 18 | Oysters, in shells scrubbed | |
| Rock salt |
INSTRUCTIONS
Scatter pine nuts in a pie plate nd bake in a 350 degree oven until golden, 4-6 minutes. Pour toasted nuts into a food processor along with the garlic, shallots, parsley, chives, lemon juice, brandy and pepper; whirl until finely chopped. Slowly add the butter and pulse until just blended; bits of all the ingredients should still be visible. Shuck oysters and discard top shells. Nestle oysters, in their bottom shells, in a 1/2 inch layer of rock salt in a baking pan or shallow oven-proof dish. Spoon about 1 teaspoon butter on top of each oyster (freeze leftover butter) Bake oysters in a 375 degree oven until they become firm and butter melts, 8-10 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 79
Total Fat: 9g
Cholesterol: 20.3mg
Sodium: 6.7mg
Potassium: 169.1mg
Carbohydrates: 8g
Fiber: <1g
Sugar: <1g
Protein: 1.5g