| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| February 19, Gourmet/bon | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Rice vinegar |
| 1 1/2 | t | Minced peeled fresh ginger |
| 1 | Green onion, green part | |
| only | ||
| thinly sliced | ||
| 1/2 | t | Grated lemon peel |
| 12 | Fresh oysters |
INSTRUCTIONS
Combine first 4 ingredients in small bowl. Let stand 15 minutes. To open oysters: Using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters. Arrange oysters on edge of two plates. Divide sauce between 2 small bowls. Place one bowl in the center of each plate and serve. Serves 2. Bon Appetit February 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”
Nutrition (calculated from recipe ingredients)
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Calories: 584
Calories From Fat: 96
Total Fat: 12.3g
Cholesterol: 292.4mg
Sodium: 261.8mg
Potassium: 1367.4mg
Carbohydrates: 27.1g
Fiber: <1g
Sugar: <1g
Protein: 107.1g