Ingredients:
- 24 shucked chincoteague oysters separated from their shells
- 2 tbsp pernod
- a couple dashes of louisiana hot sauce
Directions:
- Preheat oven to 350 degrees
- Line baking pan with 1-inch of rock salt
- Shuck oysters. Retain shells, and separate oysters saving the liquid.
- Rinse shells, and place the oysters back into a half shell.
- Plant shells in the rock salt, making sure they're level.
- In a large skillet, render bacon until crisp.
- Add chopped spinach, scallions and crushed garlic. Cook until soft
- Add nutmeg, bread crumbs, hot sauce, Pernod, and oyster liquor to pan. Mix thoroughly season with salt & pepper.
- Spoon mixture onto each oyster and sprinkle with grated Parmesan.
- Bake for 15 minutes. Remove from oven,
- Carefully place four to six oysters per serving onto warm rock-salted plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.62 Kcal (1489 kJ) | ||
| Calories from fat | 154.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.2g | 26% | |
|---|---|---|---|
| Cholesterol | 27.72mg | 9% | |
| Sodium | 828.94mg | 35% | |
| Potassium | 3624.95mg | 77% | |
| Total Carbs | 32.38g | 11% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 13.33g | 53% | |
| Protein | 25.54g | 51% | |
| Vitamin C | 177.9mg | 297% | |
| Iron | 19.3mg | 107% | |
| Calcium | 646.9mg | 65% | |
| Amount Per 100 g | |||
| Calories | 51.56 Kcal (216 kJ) | ||
| Calories from fat | 22.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 26% | |
|---|---|---|---|
| Cholesterol | 4.02mg | 9% | |
| Sodium | 120.2mg | 35% | |
| Potassium | 525.61mg | 77% | |
| Total Carbs | 4.69g | 11% | |
| Sugars | 0.11g | 3% | |
| Dietary Fiber | 1.93g | 53% | |
| Protein | 3.7g | 51% | |
| Vitamin C | 25.8mg | 297% | |
| Iron | 2.8mg | 107% | |
| Calcium | 93.8mg | 65% | |
* 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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