Try this Oysters Rockefeller recipe, or contribute your own.
Suggest a better description~----- VARIATION: 4 to 5 lb ROCK SALT Note: FRESH, SHUCKED OYSTERS (RINSED AND DRAINED, MAKE SURE ALL ***** SHELL PARTICLES ARE REMOVED) To cook: Oysters are best baked using oyster shells, rock salt, and pie pans to keep oysters hot when served. If shells and salt are not available, use a jelly roll pan. Spread rock salt to cover the bottoms of four 6-inch pie pans. Place 6 oyster shells in each pan on top of rock salt. Place 1 oyster in each shell. If using jelly roll pan, spread oysters should look a little dry. Remove from oven. Immediately cover each oyster completely with lots of sauce (about 3 tablespoons sauce per oyster). Bake in a 400 F oven for 15 to 20 minutes until tops are brownish. To serve: If using pie pans, place pan salt, and oysters on heat-proof dinner dishes and serve immediately. Eat oysters and sauce out of shell with a fork. If not using pie pans, place 6 oysters with sauce on each hot serving dish. Yields 24 oysters.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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