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Oysters Philadelphia

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Submitted by Theia

YIELD

2 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

16 16
MEDIUM MEDIUM OYSTERS
4 6E+1
TABLESPOONS ML SHERRY
1 1
X X SALT
rock *
¼ 59
CUP ML CELERY
finely chopped
1 15
TABLESPOON ML BUTTER
1 1
X X PAPRIKA *
1 1
X X BUTTER
melted *
1 1
X X PARMESAN CHEESE
grated *

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 390 34% 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?
Trans-fat Free
 

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