Roasted Oysters with Lemon-Anise Stuffing
Photo: Randy Mayor; Styling: Jan Gautro
Oysters are a good source of zinc, a mineral identified with healthy immune systems. A serving of this tasty appetizer offers all the zinc you need in a day, about 13 milligrams.
Yield: 4 servings (serving size: 3 oysters)
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Amount per serving
- Calories: 125
- Calories from fat: 36%
- Fat: 5g
- Saturated fat: 2.8g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.3g
- Protein: 6.2g
- Carbohydrate: 12.4g
- Fiber: 1.4g
- Cholesterol: 21mg
- Iron: 2.9mg
- Sodium: 395mg
- Calcium: 143mg
- 1 (1 1/2-ounce) slice white bread
- 2 teaspoons butter
- 1 1/2 cups finely chopped fennel
- 1 garlic clove, minced
- 1/4 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon kosher salt
- 2 tablespoons anise liqueur (such as ouzo)
- 1/3 cup (1 1/2 ounces) shredded fresh Parmigiano-Reggiano cheese
- 1 tablespoon chopped fennel fronds
- 1/2 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- Dash of ground red pepper
- 12 shucked oysters
- 1. Preheat oven to 350°.
- 2. Place bread in a food processor; pulse 7 times or until coarse crumbs measure about 1 cup. Place on a baking sheet. Bake at 350° for 8 minutes or until toasted. Transfer to a plate; cool.
- 3. Position oven rack to the top one-third of the oven. Increase oven temperature to 425°.
- 4. Melt butter in a large nonstick skillet over medium heat. Add fennel and garlic to pan; cook 2 minutes, stirring often. Add broth and salt; cover and cook 5 minutes or until fennel is tender. Uncover and cook 2 minutes or until liquid evaporates. Stir in liqueur; cook 1 minute or until liqueur evaporates. Transfer fennel mixture to a bowl; add breadcrumbs, cheese, fennel fronds, rind, juice, and red pepper. Toss to combine.
- 5. Arrange oysters in a single layer on a large baking pan. Top each oyster with about 1 tablespoon fennel mixture. Bake at 425° for 10 minutes or until the edges of the oysters begin to curl and the stuffing is lightly browned. Serve immediately.
- Wine note: Contrast the rich texture of these oysters with a cold, crisp chablis. A classic partner for oysters, chablis brings out the mineral quality of these prized shellfish while its palate-cleansing acidity nicely slices the butter- and cheese-laced stuffing. William Fevre Chablis Champs Royaux 2007 ($24) is a good entry-level chablis, with its orchard fruit and floral aromas, lively citrus flavor, and steely finish. —Jeffery Lindenmuth
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