Options

Format:
Include:
PRINT
Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Roasted Oysters with Pancetta and Breadcrumbs

Oysters are filter feeders, so they help keep the waters they live in clean. They're a sustainable choice.

Cooking Light NOVEMBER 2011

  • Yield: Serves 6 (serving size: 3 oysters)
  • Hands-on: 19 Minutes
  • Total: 24 Minutes

Ingredients

  • 2 tablespoons pine nuts, toasted
  • 2 (1-ounce) slices white bread
  • Cooking spray
  • 1 ounce finely chopped pancetta or cured bacon
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon black pepper
  • 18 shucked oysters on the half shell
  • 6 lemon wedges

Preparation

1. Preheat oven to 450°.

2. Combine nuts and bread in a mini food processor; process until coarsely ground. Heat a medium skillet over medium-high heat, and lightly coat pan with cooking spray. Add pancetta; sauté for 2 minutes or until crisp, stirring frequently. Remove from heat. Stir in pine nut mixture, parsley, and black pepper. Carefully arrange oysters in a single layer on a broiler pan, and spoon 1 tablespoon bread mixture onto each oyster. Bake at 450° for 5 minutes or until oysters are opaque. Serve immediately with lemon wedges.

Nutritional Information

Amount per serving
  • Calories: 92
  • Fat: 4.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.7g
  • Carbohydrate: 7.7g
  • Fiber: 0.7g
  • Cholesterol: 26mg
  • Iron: 3.3mg
  • Sodium: 212mg
  • Calcium: 38mg
advertisement
advertisement