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

Tiffany Vickers Davis
Recipe by Cooking Light November 2011

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John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
19 mins
total:
24 mins
Yield:
Serves 6 (serving size: 3 oysters)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

92 calories; fat 4.9g; saturated fat 1.1g; mono fat 0.7g; poly fat 1.4g; protein 4.7g; carbohydrates 7.7g; fiber 0.7g; cholesterol 26mg; iron 3.3mg; sodium 212mg; calcium 38mg.
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