1. Clean the oysters by scrubbing the shells with a brush. Shuck the oysters.
2. Fold a towel in layers, covering your hand with it. Hold the oyster in one hand with the flattest half of the shell up, keeping the oyster even in your hand so the liquor doesn't spill out. Take the blade and force it into the shell at the hinged edge, exert some pressure and pry the shell open. Cut around the edge of the shell to remove the top half. Next, cut the muscle under the oyster to release it from the shell. Shuck the remaining oysters.
3. Cover the oysters with plastic wrap and chill in the refrigerator for about 30 minutes but no longer than one hour.
4. Spread an inch of crushed ice on a serving platter and arrange the oysters on top.
5. Arrange the baguette slices, about 1/4 inch thickness, on a baking sheet. Place under a hot broiler and toast on both sides.
6. Serve oysters with toast points, lemon wedges and finely minced shallot. Notes: Oysters keep very well when properly refrigerated. You can visit your fishmonger and buy them a couple days ahead of time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (54g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 5 (19%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.4mg||2 %|
|Sodium 59.4mg||2 %|
|Potassium 51.2mg||1 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.7g|
|Protein 1.7g||2 %|
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Calories per serving: 27
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