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Oysters Philadelphia

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
16 medium oysters
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4 tablespoons sherry
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1 x salt
rock
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¼ cup celery
finely chopped
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1 tablespoon butter
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1 x bechamel (white) sauce
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1 x paprika
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1 x butter
melted
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1 x Parmesan cheese
grated
* Camera

Ingredients

Amount Measure Ingredient Features
16 medium oysters
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6E+1 ml sherry
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1 x salt
rock
* Camera
59 ml celery
finely chopped
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15 ml butter
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1 x bechamel (white) sauce
* Camera
1 x paprika
* Camera
1 x butter
melted
* Camera
1 x Parmesan cheese
grated
* Camera

Directions

Poach oysters in their own liquor for 2 minutes.

Sprinkle sherry over oysters.

Clean the bottom of the deeper oyster shells and set them on a baking tray covered with rock salt.

Sauté chopped celery in butter and place 1 teaspoonful in each shell.

Place a poached oyster on each bed of celery and cover with Bechamel Sauce which has been mixed with a few drops of melted butter over each oyster.

Bake in a hot 400oF oven until golden brown.

Serve with dark bread and butter.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 448g (15.8 oz)
Amount per Serving
Calories 39034% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 215mg 72%
Sodium 650mg 27%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 76g
Vitamin A 26% Vitamin C 54%
Calcium 4% Iron 114%
* based on a 2,000 calorie diet How is this calculated?
 

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