Steaming gives oysters a firm texture and keeps them juicy. This recipe can easily be doubled when steamed in batches.
- Portion size 12 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
- 12 oysters on the half shell (oyster liquor reserved)
- 1 tablespoon lime juice
- 2 teaspoons soy sauce
- 1 teaspoon minced gingerroot
- 2 green onions finely sliced
- 1/4 cup thinly sliced shiitake mushroom cap
MethodDivide 2 cups (500 mL) coarse salt between two 9-inch (23 cm) pie plates; place in 2 stackable steamer baskets. Set aside.
Strain 4 tsp (20 mL) liquor from oysters into bowl; mix in lime juice, soy sauce, ginger and green onions.
Nestle oysters into salt; spoon soy mixture over oysters. Sprinkle with mushrooms.
Cover and steam over wok or large skillet of boiling water until oysters are hot and mushrooms are softened, about 5 minutes.
Nutritional facts Per piece: about
- Sodium 74 mg
- Protein 1 g
- Calories 12.0
- Total fat 0 g
- Cholesterol 7 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Iron 7.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 1.0