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Tandoori Oysters

Yield 4 servings (serving size: 6 oysters, 1/4 cup sauce, and 1/2 cup rice)
This Indian-inspired recipe is our adaptation of a popular offering at Moby Dick Hotel and Restaurant in Nahcotta, Washington (above). The chef who created it has departed the restaurant, but we think the dish should live on.

Ingredients

  • 1 cup plain fat-free yogurt,divided
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons chopped seeded jalapeño pepper
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 2 teaspoons mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground red pepper
  • 24 shucked oysters
  • 2 cups hot cooked basmati rice
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 239
  • caloriesfromfat 20 %
  • fat 5.4 g
  • satfat 1 g
  • monofat 2.4 g
  • polyfat 1 g
  • protein 12.1 g
  • carbohydrate 34.7 g
  • fiber 1.2 g
  • cholesterol 47 mg
  • iron 7.8 mg
  • sodium 287 mg
  • calcium 185 mg

How to Make It

  1. Combine 1/4 cup yogurt, chopped cilantro, jalapeño, and salt in a blender; process until smooth. Add 3/4 cup yogurt; process until just blended.

  2. Heat oil in large nonstick skillet over medium-high heat. Add mustard seeds and next 4 ingredients (mustard seeds through red pepper); sauté for 1 minute. Stir in oysters; sauté 4 minutes or until edges of oysters curl. Remove from heat; stir in the yogurt sauce. Serve over rice. Garnish with cilantro sprigs, if desired.