Shiitake Steamed Oysters

Author: Canadian Living

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

Ingredients

  • 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

Method

Divide 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

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 1.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shiitake Steamed Oysters

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