Oysters With Magenta Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 18 | Servings | ||
INGREDIENTS
| 2 | T | Minced shallots |
| 1/2 | c | Red wine |
| 1/2 | t | Coarse salt |
| 1 | T | Balsamic vinegar |
| 1/4 | lb | Cut up unsalted butter, room |
| temperature | ||
| 18 | Oysters |
INSTRUCTIONS
In a small saucepan combine the shallots, wine, salt, and vinegar. Bring to a boil, and cook until the liquid has been reduced to about 2 tablespoons. Remove the pan from the heat, and let cool to room temperature. Whisk the butter, a piece at a time, into the wine mixture until the mixture is well-blended and creamy. Do not melt butter. Makes 1/2 cup, enough for 18 oysters. Source: "Martha Stewart Living - <www.marthastewart.com>." S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 11 Calories (kcal); trace Total Fat; (26% calories from fat); 1g Protein; 1g Carbohydrate; 4mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Quincy Jones Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 13.5mg
Sodium: 66.2mg
Potassium: 8.8mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g