Grilled Oyster Appetizer
This is a new way to serve oysters, and it's easily multiplied to suit the crowd.
Servings: 6 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 18 |
| pro | 1 g |
| total fat | trace |
| sat. fat | trace |
| carb | 2 g |
| fibre | 0 g |
| chol | 7 mg |
| sodium | 32 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 11% |
| vit A | 1% |
| vit C | 7% |
| folate | 3% |
-
6 oysters
1 tbsp (15 mL) finely minced jalapeño pepper
1 tbsp (15 mL) minced fresh coriander
Lime wedges
Preparation:
Scrub oysters; discard any that do not close. (Make-ahead: Place on tray, cover with wet towel and refrigerate for up to 2 hours.) Place on grill over high heat. Close lid and grill until oysters open, about 4 minutes. Discard any that do not open. Transfer to platter.
Remove top shell, being careful not to spill liquid inside. Sprinkle with jalapeño pepper and coriander. Serve with lime.
Remove top shell, being careful not to spill liquid inside. Sprinkle with jalapeño pepper and coriander. Serve with lime.
Source
Get Grilling: Summer 2007
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