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Baked Oysters

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)408.9507
Energy (kCal)13058.136
Carbohydrates (g)643.5161
Total fats (g)1080.38
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Open the oysters carefully, reserving both shells and liquid. | 2. Strain the liquid into a saucepan and bring to the boil. | 3. Lift the flesh off the oysters with a small fork and poach in the liquid for 1 minute. | 4. Then drain and reserve. | 5. Preheat the oven to a high temperature. | 6. Mince the parsley and shallots very finely and work them into the butter until it is soft and creamy. | 7. Season with salt and pepper to taste. | 8. Put the poached oysters back into their shells, fill them with the shallow butter, sprinkle with breadcrumbs, and bake in the hot oven for 5 minutes. | 9. Serve very hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dozen oyster 4 - - - -
    butter 150 12825.0 589.275 400.725 1080.0
    shallot 2 230.4 53.76 8.0 0.32
    parsley 2 tablespoons minced 2.736 0.4811 0.2257 0.06
    salt - - - -
    pepper - - - -
    breadcrumb - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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