Oysters Rockefeller

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Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine’s restaurant, in New Orleans, to make use of local shellfish and greens. Named for John D. Rockefeller, this classic first course is likewise rich. Though Louisiana oysters tend to be quite large, it’s best to use small ones, such as Kumamoto or Prince Edward Island, for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter.

Ingredients:

  • 3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped
  • 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped
  • 3 tablespoons finely chopped scallion greens
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoons minced celery
  • 3 tablespoons coarse fresh bread crumbs (preferably from a day-old baguette)
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon Pernod or other anise-flavored liquor
  • Pinch of cayenne
  • 3 bacon slices
  • About 10 cups kosher salt for baking and serving (3 lb)
  • 20 small oysters on the half shell, oysters picked over for shell fragments and shells scrubbed well

Instructions:

  1. Toss together watercress, spinach, scallion greens, parsley, celery, and 1 tablespoon plus 1 teaspoon bread crumbs in a bowl. Melt butter in a 10-inch heavy skillet over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes. Stir in Pernod, cayenne, and salt and pepper to taste, then transfer mixture to a bowl and chill, covered, until cold, about 1 hour.
  2. Put oven rack in middle position and preheat oven to 450°F.
  3. While watercress mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.
  4. Spread 5 cups kosher salt in a large shallow baking pan (1 inch deep) and nestle oysters (in shells) in it. Spoon watercress mixture evenly over oysters, then top with bacon and sprinkle with remaining tablespoon plus 2 teaspoons bread crumbs. Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes.
  5. Serve warm oysters in shells, nestled in kosher salt (about 5 cups), on a platter.

Read More, SERVINGS: 10, Low-Carb, Sugar-Conscious,Peanut-Free,Tree-Nut-Free, Sulfites,FODMAP,

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ALL VALUES ARE FOR 10 SERVINGS

TOTAL FAT FOR 10 SERVINGS: 79.25 g,

FAT PER SERVING



( Percent of the daily recommended value ): 121.93 %,

TOTAL SATURATED FAT: 38.17 g,

( Percent of the daily recommended value ): 190.83 %,

TOTAL TRANS FAT:1.74 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 26.16 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 8.56 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 10 SERVINGS: 24.62 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 49.23 %,


TOTAL CARBS FOR 10 SERVINGS: 23.77 g,

CARBS PER SERVING



( Percent of the daily recommended value ): 7.92 %,

TOTAL CALORIES FOR 10 SERVINGS: 911.26 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 45.56 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE

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