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Classic Oysters Rockefeller

 
One serving costs about $0.64

$0.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 pescetarian,pescatarian
spoonacular Score:13%

Spoonacular Score: 13%

 

Classic Oysters Rockefeller is a pescatarian recipe with 6 servings. For 64 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 258 calories, 2g of protein, and 23g of fat. 1 person has made this recipe and would make it again. Head to the store and pick up rock salt, an of celery leaves, tabasco, and a few other things to make it today. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is not so super. Similar recipes include Oysters Rockefeller, Oysters Rockefeller, and Oysters Rockefeller.

Oysters on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Barrel Sample Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.

Barrel Sample Chardonnay

HUE. Late afternoon, where everything is doused with a soft golden light as the sun begins its journey to dip below the horizon. There's a glimmer in the air and warmth on your skin.SCENT. Light linen pants keeping you cool in the humid evening as you pick Meyer lemons off the tree in the front yard. You smile as you see the yellow flowers sitting in a mason jar on the table. You look around and there's a block of freshly grated Parmesan on the cutting board that tempts you, but you don't want to ruin your appetite.TASTE. In the oven, a browned butter and peach cobbler plays with your senses as you patiently wait for something sweet after dinner. Meanwhile, a creamy buttery flavor hits your lips. You notice the fresh peaches and crisp apples that are vibrant in the bowl on the counter; their skin both smooth and velvety on your fingertips. The fleshy meat drips with juice as you add it to your meal.From the vine to the barrel, and the barrel to your table, this is a bright, clean chardonnay with natural flavor and a superior grape style, straight from the source.

» Get this wine on Amazon.com

Ingredients

Servings:
0.2
0.2  fresh oysters
fresh oysters
4
4  italian flat leaf parsley
italian flat leaf parsley
4
4  green onions
green onions
1 handful
1 handful fresh celery leaves
fresh celery leaves
6
6  fresh tarragon leaves
fresh tarragon leaves
6
6  fresh chervil
fresh chervil
0.5 cups
0.5 cups french fresh dried bread crumbs
french fresh dried bread crumbs
12 Tbsps
12 Tbsps unsalted butter
unsalted butter
some
some black fresh ground pepper
black fresh ground pepper
some
some tabasco
tabasco
2 Tbsps
2 Tbsps pernod
pernod
some
some rock salt
rock salt
0.2  fresh oysters
0.2
fresh oysters
4  italian flat leaf parsley
4
italian flat leaf parsley
4  green onions
4
green onions
1 handful fresh celery leaves
1 handful
fresh celery leaves
6  fresh tarragon leaves
6
fresh tarragon leaves
6  fresh chervil
6
fresh chervil
0.5 cups french fresh dried bread crumbs
0.5 cups
french fresh dried bread crumbs
12 Tbsps unsalted butter
12 Tbsps
unsalted butter
some black fresh ground pepper
some
black fresh ground pepper
some tabasco
some
tabasco
2 Tbsps pernod
2 Tbsps
pernod
some rock salt
some
rock salt

Equipment

broiler
broiler
mortar and pestle
mortar and pestle
broiler
broiler
mortar and pestle
mortar and pestle


Instructions

Finely mince the parsley, green onions and the herbs. In a mortar, mix the herbs with the breadcrumbs, softened butter, and any remaining oyster liquor until you have a textured paste. Season to taste with salt, pepper, Tabasco and Pernod. Spread about a 1/4 inch of rock salt in an oven-safe dish and set the oysters on top, making sure they're level. The salt will help keep the oysters from sliding around. Spoon an equal amount of the herb butter paste on top of each oyster. Place on the middle rack under the broiler and broil until the edges of the oysters curl and the herb butter paste bubbles, about 5 minutes. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.64
Ingredient
2 fresh oysters
4 italian flat leaf parsley
4 green onions
6 fresh tarragon leaves
6 fresh chervil
½ cups french fresh dried bread crumbs
12 tablespoons unsalted butter
2 tablespoons pernod
Price
$0.03
$0.16
$0.32
$0.39
$0.03
$0.21
$1.44
$1.27
$3.85

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

Disclaimer

Nutritional Information

Quickview
257 Calories
2g Protein
23g Total Fat
8g Carbs
1% Health Score
Limit These
Calories
257
13%

Fat
23g
36%

  Saturated Fat
14g
91%

Carbohydrates
8g
3%

  Sugar
0.77g
1%

Cholesterol
60mg
20%

Sodium
105mg
5%

Alcohol
1g
11%

Get Enough Of These
Protein
2g
4%

Vitamin K
30µg
29%

Vitamin A
937IU
19%

Manganese
0.2mg
10%

Iron
1mg
7%

Vitamin B1
0.1mg
7%

Folate
22µg
6%

Calcium
55mg
6%

Vitamin E
0.71mg
5%

Vitamin B2
0.07mg
4%

Selenium
3µg
4%

Vitamin C
3mg
4%

Vitamin B3
0.81mg
4%

Potassium
129mg
4%

Zinc
0.51mg
3%

Phosphorus
33mg
3%

Fiber
0.83g
3%

Copper
0.06mg
3%

Magnesium
11mg
3%

Vitamin D
0.42µg
3%

Vitamin B6
0.05mg
3%

Vitamin B12
0.12µg
2%

covered percent of daily need

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