Roasted Oysters with Lemon-Anise Stuffing
Photo: Randy Mayor; Styling: Jan Gautro
More From Cooking Light
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
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Appetizers