Broiled Oys­ters with An­chovy-al­mond But­ter

EatingWell - - FRESH | INK -

AC­TIVE: 45 min TO­TAL: 45 min

Topped with a but­tered-up blend of toasted al­monds, sa­vory an­chovy and fresh herbs, these broiled oys­ters from Bar­ton Seaver are rich and in­tense. Serve them as a first course with a dry amon­til­lado sherry and crusty bread.

24 large oys­ters, scrubbed

4 ta­ble­spoons un­salted but­ter, soft­ened

1/4 cup skin­less al­monds, finely chopped 3 an­chovy fil­lets, minced

1 ta­ble­spoon may­on­naise

1 ta­ble­spoon chopped flat-leaf pars­ley 1 tea­spoon grated or­ange zest

Pinch of cayenne pep­per

1. Po­si­tion rack in top third of oven; pre­heat broiler to high. Line a bak­ing sheet with rock salt or balls of foil to cra­dle the oys­ters.

2. Shuck oys­ters (see page 124), gently cut­ting the ad­duc­tor mus­cle where the oys­ter is at­tached to the shell; dis­card the top shells. Strain the oys­ter liquor through a fine-mesh sieve into a bowl and re­serve. Ar­range the shucked oys­ters in their bot­tom shells on the pre­pared pan.

3. Com­bine but­ter, al­monds, an­chovies, may­on­naise, pars­ley, or­ange zest and cayenne in a medium bowl. Add 11/2 ta­ble­spoons of the re­served oys­ter liquor (dis­card the re­main­ing liquor). Whisk un­til thor­oughly com­bined. Top each oys­ter with 1 tea­spoon of the sea­soned but­ter.

4. Broil the oys­ters un­til the but­ter is bub­bling and the edges of the oys­ters have curled in their shells, 3 to 5 min­utes. Serve im­me­di­ately.

SERVES 8: 3 oys­ters each

CAL 102 / FAT 10G (SAT 4G) / CHOL 25MG / CARBS 2G / TO­TAL SUG­ARS 0G (ADDED 0G) / PRO­TEIN 2G /

FIBER 0G / SODIUM 32MG / POTAS­SIUM 72MG.

Broiled Oys­ters with An­chovyal­mond But­ter

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