Shiitake Steamed Oysters
This recipe makes 12 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 12 |
| pro | 1 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 7 mg |
| sodium | 74 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 7 |
| vit A | 1 |
| vit C | 1 |
| folate | 1 |
Steaming gives oysters a firm texture and keeps them juicy. This recipe can easily be doubled when steamed in batches.
Ingredients
Preparation
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 sa< 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.
Strain 4 tsp (20 mL) liquor from oysters into bowl; mix in lime juice, soy sauce, ginger and green onions.
Nestle oysters into sa< 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.
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Christmas; Appetizers; Oysters; Mushrooms; Steam;
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