Fire Shucked Oyster Shooters with Jacks Vermouth Marinade
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INGREDIENTS
INSTRUCTIONS
Prepare a wood or charcoal fire and let it burn down to embers. Place oysters flat side down on grill. As the oysters start to open remove them and place in the ice cold vermouth marinade. Allow the oysters to cool. Remove them from the marinade. Remove the flat part of the shell and cut the mussel loose on other shell, reserving all liquid. Pour 1 teaspoon of the juice over the oysters on the half shell. Garnish with fresh dill. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: GRILLIN AND CHILLIN SHOW #GR3616 Posted to MC-Recipe Digest V1 #642 by 4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997
NOTES
Nutrition
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| Serving Size: 1 Serving (98g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 32 | ||
| Calories from Fat: 1 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 6979.6mg | 241 % | |
| Potassium 118.2mg | 3 % | |
| Total Carbohydrate 7.5g | 2 % | |
| Dietary Fiber 1.4g | 5 % | |
| Sugars, other 6.1g | ||
| Protein 0.9g | 1 % | |
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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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Calories per serving: 32
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