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Recipe Name: Amuse Bouche Of Thymeroasted Oysters In The Shell Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

6 Mediumsized East Coast
1 Tablespoon(s) Lamb jus
18 Sprigs fresh thyme
1/2 Ounce(s) Olive oil
12 Ounce(s) Coarse sea salt, for
Remove the oyster from the shell and place on paper towels. Reserve
the bottom half of the shell and scrub well. Pick 6 sprigs of thyme
and reserve for garnish. Sprinkle the other thyme over the oysters and
season with pepper. Heat the olive oil in a small saute pan and add
the oysters, thyme side down. Cook for 20 seconds until oysters are
lightly brown. Return the oyster to bottom shell with a drop of lamb
jus. Mound the salt over 6 small plates and place the oyster and shell
on the salt. Garnish with remaining thyme sprigs. Yield: 2 servings
Converted by MC_Buster. NOTES : Recipe Courtesy of David McInerney,
Executive Chef, One if by Land, Two if by Sea Recipe by: IN FOOD
TODAY SHOW #INL188 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 853
Calories From Fat: 290
Total Fat: 30.6g
Cholesterol: 0mg
Sodium: 248029.5mg
Potassium: 11.5mg
Carbohydrates: 109.8g
Fiber: 16.8g
Sugar: <1g
Protein: 16.5g

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