Roasted Oysters with Lemon-Anise Stuffing

Name: Roasted Oysters with Lemon-Anise Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps anise liqueur (such as ouzo); 2 teaspoons butter; 59 milliliters fat-free, less-sodium chicken broth; 1 Tbsp chopped fennel fronds; 355 milliliters finely chopped fennel; 1 garlic clove, minced; 1 Dash ground red pepper; 0 teaspoons kosher salt; 2 teaspoons fresh lemon juice; 1 teaspoons grated lemon rind; 43 grams 1/3 cup shredded fresh Parmigiano-Reggiano cheese; 12 shucked oysters; 43 grams white bread

For $1.13 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 6g of fat, and a total of 114 calories. This recipe serves 4. If you have lemon juice, butter, less-sodium chicken broth, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

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Oven

Place bread in a food processor; pulse 7 times or until coarse crumbs measure about 1 cup.

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Bread

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Food Processor

Place on a baking sheet.

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Baking Sheet

Bake at 350 for 8 minutes or until toasted.

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Oven

Transfer to a plate; cool.

Position oven rack to the top one-third of the oven. Increase oven temperature to 42

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Oven

Melt butter in a large nonstick skillet over medium heat.

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Butter

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Frying Pan

Add fennel and garlic to pan; cook 2 minutes, stirring often.

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Fennel

Garlic

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Frying Pan

Add broth and salt; cover and cook 5 minutes or until fennel is tender. Uncover and cook 2 minutes or until liquid evaporates. Stir in liqueur; cook 1 minute or until liqueur evaporates.

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Liqueur

Fennel

Broth

Salt

Transfer fennel mixture to a bowl; add breadcrumbs, cheese, fennel fronds, rind, juice, and red pepper. Toss to combine.

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Breadcrumbs

Red Pepper

Cheese

Fennel

Juice

Beef

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Bowl

Arrange oysters in a single layer on a large baking pan. Top each oyster with about 1 tablespoon fennel mixture.

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Oysters

Fennel

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Baking Pan

Bake at 425 for 10 minutes or until the edges of the oysters begin to curl and the stuffing is lightly browned.

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Stuffing

Oysters

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Oven

Serve immediately.

Wine note: Contrast the rich texture of these oysters with a cold, crisp chablis. A classic partner for oysters, chablis brings out the mineral quality of these prized shellfish while its palate-cleansing acidity nicely slices the butter- and cheese-laced stuffing. William Fevre Chablis Champs Royaux 2007 ($2

Ingredients you will need

Shellfish