Roasted Oysters with Lemon-Anise Stuffing

Roasted Oysters with Lemon-Anise Stuffing
Photo by Randy Mayor

Ingredients

  • 1 (1 1/2-ounce) slice white bread
  • ¼ cup fat-free, less-sodium chicken broth
  • 2 teaspoons fresh lemon juice
  • 1 garlic clove, minced
  • 2 tablespoons anise liqueur (such as ouzo)
  • 12 shucked oysters
  • 1/3 cup (1 1/2 ounces) shredded fresh Parmigiano-Reggiano cheese
  • + 6 more ingredients
    • Dash of ground red pepper
    • 1 tablespoon chopped fennel fronds
    • ½ teaspoon grated lemon rind
    • ¼ teaspoon kosher salt
    • 1 ½ cups finely chopped fennel
    • 2 teaspoons butter

1. Preheat oven to 350°. 2. Place bread in a food processor; pulse 7 times or until coarse crumbs measure about 1 cup. Place on a baking sheet. Bake at 350° for 8 minutes or until toasted. Transfer to a plate; cool. 3. Position oven rack to the top one-third of the oven. Increase oven temperature...

View full recipe at My Recipes

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