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.

Jackie Mills, MS, RD
Recipe by Cooking Light December 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 3 oysters)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • Position oven rack to the top one-third of the oven. Increase oven temperature to 425°.

  • 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.

  • 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

Nutrition Facts

125 calories; calories from fat 36%; fat 5g; saturated fat 2.8g; mono fat 1.2g; poly fat 0.3g; protein 6.2g; carbohydrates 12.4g; fiber 1.4g; cholesterol 21mg; iron 2.9mg; sodium 395mg; calcium 143mg.
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