In the heart of downtown Melbourne is a little restaurant called Stella. It serves dishes like this one that are big on flavor.

Recipe by Cooking Light June 1997

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange 6 oysters on the half shell in a vegetable steamer. Combine vinegar and mirin in a small bowl, and stir well. Drizzle 1 teaspoon vinegar mixture over each oyster; top each with 1 cilantro sprig, 1 slice of ginger, and 1 strip of chile. Sprinkle half of crushed peppercorns over oysters. Steam, covered, 2 minutes or until edges of oysters curl. Repeat procedure with remaining oysters, vinegar mixture, cilantro, ginger, chile, and peppercorns. Serve warm.

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Nutrition Facts

37 calories; calories from fat 27%; fat 3.1g; saturated fat 0.3g; mono fat 0.1g; poly fat 0.3g; protein 3.1g; carbohydrates 2.5g; fiber 0.1g; cholesterol 23mg; iron 2.9mg; sodium 49mg; calcium 21mg.
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