Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
219
Calories
10g
Protein
14g
Fat
8g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Open 32 SMALL OYSTERS (Bluepoints or Olympias if possible). Leave them on the half shell and place on baking sheets.
- Wine Garlic Sauce:
- Combine: 1/2 cup MELTED BUTTER
- 4 cloves GARLIC very finely minced
- 1 cup CHABLIS
- 4 Tbs. CHOPPED PARSLEY
- 1 tsp. SALT
- 1 tsp. FRESHLY GROUND PEPPER
- Few drops TABASCO
Directions
1
Ladle half of above sauce (1 tsp. per oyster) on each one.
2
Bake at 350'F. for 6 to 8 minutes.
3
Ladle the remaining sauce uniformly over the oysters again.
4
Serve immediately, four per person, with LEMON WEDGES on a 9-inch plate (or on hot rock salt if available).
5
Category:Kenyan Recipes
6
Category:Kenyan Meat Dishes
Recipe sourced from
fandom