SERVES 4
A taste for oyster is one worth acquiring. A great source of protein, oysters also have a lot of zinc, which works to assist the conversion of vitamin A into a usable form and helps your body transport the vitamin through your blood. In addition, zinc ensures proper release of the vitamin from the stores held in your liver.
¼ cup (½ stick) unsalted butter
Pinch of kosher salt
Freshly ground black pepper
1 garlic clove, minced
Pinch of cayenne
2 teaspoons freshly squeezed lemon juice
1 teaspoon freshly chopped parsley
24 oysters, on the half shell
⅓ cup bread crumbs
½ cup mixed grated Romano and Parmesan cheeses,
Hot sauce, for serving
To make the sauce, melt the butter in a saucepan, add the other ingredients, and stir to blend. Keep warm.
Preheat a grill to medium-high heat. Place the oysters on the grill, cover, and cook until the edges start to curl, about 4 minutes.
Top each oyster with a generous amount of bread crumbs and cheese and return them to the grill. When the topping bubbles, ladle a little butter sauce on each. Serve the oysters in the shell with hot sauce on the side.
| Nutritional Profile | |
| Serving size: 6 oysters | |
|---|---|
| Calories: | 457 |
| Protein: | 35 g |
| Fiber: | less than 1 g |
| Fat: | 24 g |
| Saturated fat: | 12 g |
| Sodium: | 685 mg |
| Vitamin A: | 1,214 IU |
| Vitamin D: | 8.8 IU |
| Zinc: | 50 mg |
| Beta-carotene: | 52 µg |
| Lutein and zeaxanthin: | 26 µg |
| Omega-3 fatty acids: | 8.5 g |
