Oysters Casino

Portions: 12 Portion: 3 oysters (appetizer portion) U.S. Metric Ingredients

Procedure

Oysters

1. Open oysters as shown in Figure 14.7. Discard top shell.

2. Place oysters on a sheet pan or in a shallow baking pan

'/2 lb

225 g

Butter

3.

2 oz

60 g

Green bell pepper, chopped fine

4.

1 oz

30 g

Pimiento, chopped fine

1 oz

30 g

Shallots, chopped fine

'/i cup

60 mL

Chopped parsley

1 fl oz

30 mL

Lemon juice

to taste

to taste

Salt

to taste

to taste

White pepper

9 strips

9 strips

Bacon

5.

6.

paddle attachment until soft and smooth.

Add the green pepper, pimiento, shallots, parsley, and lemon juice. Mix until evenly combined. Season to taste with salt and pepper. (Casino butter can be rolled in parchment, refrigerated or frozen, and sliced to order.)

half cooked. Drain. 6. Cut each strip into 4 pieces.

Per serving:

Calories, 610; Protein, 26 g; Fat, 51 g (75% cal.); Cholesterol, 230 mg; Carbohydrates, 12 g; Fiber, 0 g; Sodium, 860 mg.

Note: Broiled or baked oysters and clams are often placed on beds of rock salt to hold them steady.

7. Place about 2 tsp (10 mL) butter mixture on top of each oyster.

8. Top each oyster with a piece of bacon.

9. Run the oysters under the broiler until the bacon is brown and the oysters are hot. Do not overcook.

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