Broiled oysters with parmesan cheese

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by: Josey






The word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified. Some kinds of oyster are commonly consumed by humans, cooked or raw. Other kinds, such as pearl oysters, are not.




ingredients

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serves: 4

24 Pacific oysters

3/4 cup (175 ml) heavy cream

1/4 cup (25 g) freshly grated Parmesan cheese

1/4 cup (50 g) butter (melted)

Freshly ground black pepper

Nutrition Facts
Broiled oysters with parmesan cheese

Servings Per Recipe: 4

Amount per Serving

Calories: 471

  • Total Fat: 29 g
  •     Saturated Fat: 11.6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 146.2 mg
  • Sodium: 724.4 mg
  • Total Carbs: 40.1 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 13.5 g
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preparation

1.  Preheat the broiler.

2.  Wrap one hand in a fowel and hold the oyster in it, flat shell facing uppermost. Push the paint of an oyster knife into the hinge, Iocated at the narrowest point.

3.  Work the knife back and forth quite forcefully until the hinge breaks and you can slide the knife in between the two shells.

4.  Twist the point of the knife upward to lever up the top shell and locate the ligament that joins the oyster meat to it. lt will be slightly right of the center of the top shell. Cut through it with the knife and lift off the top shell. Keep the bottom shell upright so as not to lose any of the juices, although for this dish you need to pour away half of the juices.

5.  Put them, on their halt shells, on a baking pan or the rack of the broiler pan.

6.  Spoon about 1 1/2 teaspoons of the cream over each oyster and season with a little black pepper. Sprinkle with the Parmesan cheese, then drizzle with the melted butter.

7.  Broil the oysters, about 4 inches (10 cm) from the heat, for 1 minute, until the cheese is golden brown. Serve straight away.

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