Directions:
- Preheat oven to 450°F (230°C).
- Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
- In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
- Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
- Pour the mixture into the container of a food processor and add the remaining ingredients.
- Blend until the sauce is thoroughly pureed.
- Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
- Bake the oysters just until the sauce bubbles, about 4 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3031.18 Kcal (12691 kJ) | ||
| Calories from fat | 1236.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 137.41g | 211% | |
|---|---|---|---|
| Cholesterol | 1582.84mg | 528% | |
| Sodium | 2776.93mg | 116% | |
| Potassium | 4742.88mg | 101% | |
| Total Carbs | 15.45g | 5% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 417.62g | 835% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 108.6mg | 603% | |
| Calcium | 137.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 157.79 Kcal (661 kJ) | ||
| Calories from fat | 64.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 211% | |
|---|---|---|---|
| Cholesterol | 82.4mg | 528% | |
| Sodium | 144.56mg | 116% | |
| Potassium | 246.9mg | 101% | |
| Total Carbs | 0.8g | 5% | |
| Sugars | 0.16g | 12% | |
| Dietary Fiber | 0.08g | 6% | |
| Protein | 21.74g | 835% | |
| Vitamin C | 0.9mg | 28% | |
| Iron | 5.7mg | 603% | |
| Calcium | 7.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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