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- 2/3 cup finely chopped, seeded fresh plum tomatoes
- 1/3 cup finely chopped fresh fennel
- 1/2 teaspoon finely shredded orange peel
- 1 tablespoon orange juice
- 2 teaspoons olive oil
- 1 1/2 teaspoons snipped fresh chives
- 1/8 teaspoon salt
- 16 fresh oysters in shells
- 2 cloves garlic, minced
- 1 tablespoon butter
1. For relish, in a small mixing bowl stir together the tomatoes, fennel, orange peel, orange juice, olive oil, chives, and salt. Cover and chill until needed, up to 24 hours.
2. Thoroughly wash oysters. Using an oyster knife or other blunt-tipped knife, open shells. Remove oysters and dry. Discard flat top shells; wash deep bottom shells. (Oysters can be removed and chilled up to 24 hours before cooking).
3. Before serving, stir relish. Spoon about 1 tablespoon relish in each bottom shell. Arrange on a platter.
4. In a large skillet, cook oysters and garlic in hot butter for 2 to 3 minutes or until edges of oysters curl and the surface of the oysters begins to brown. Place a cooked oyster atop relish in each shell. Serve immediately. Makes 8 servings (2 oysters each).
- Servings Per Recipe 8,
- cal. (kcal) 49,
- Fat, total (g) 3,
- chol. (mg) 19,
- sat. fat (g) 1,
- carb. (g) 3,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 2,
- vit. A (IU) 194,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 5,
- sodium (mg) 114,
- Potassium (mg) 95,
- calcium (mg) 20,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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