Stove Top Smoker Oysters Vanderbilt Recipe

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Stove Top Smoker Oysters Vanderbilt
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Ingredients
10
Count
Nutrition
1401
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. In order to keep the oysters steady during broiling, line a small (about 9 x 11-inch) baking dish with rock salt or coarse sea salt. See notes.
  2. Smoke the oysters (see related recipe) and cool to room temperature.
  3. While the oysters are smoking and cooling prepare the filling. Heat the butter in a medium skillet over medium heat until foaming. Stir in the shallot, season lightly with salt and pepper, and cook, stirring often, until tender, about 4 minutes. Stir in the fresh spinach and cook until wilted and bright green, about 2 minutes. (if using frozen spinach, squeeze out as much water as possible before adding to the pan and cook just until heated through).
  4. Sprinkle the vermouth over the spinach and cook until evaporated. Pour in the heavy cream, adding the nutmeg, and bring to a boil. boil until the cream is reduced by about half and thickened. While the spinach mixture is still warm, taste it and add salt and pepper as necessary. Cool to room temperature.
  5. When cool enough to handle, nestle the oysters in their shells into the rock salt so that they are level. Spoon the spinach mixture over the oysters, dividing it evenly and spreading.
  6. With the back of a spoon to cover the entire oyster. Stir the breadcrumbs and Parmesan together in a small bowl and sprinkle the mixture over the oysters.
  7. Set the rack about 5 inches from the broiler and preheat the broiler. Broil the oysters until the edges are bubbling and the tops are golden brown, about 3 minutes. Rotate the pan under the broiler as necessary to brown the oysters evenly. Serve immediately.
  8. Notes:.
  9. Using rock salt to steady clams or oysters on the half shell during broiling is an old restaurant trick. You can duplicate the steadying effect of rock salt with aluminum foil. Tear off a sheet of foil about 2inches longer than your broiling pan. Crumble it lightly. then fix it into the bottom of the broiler pan. Press the oysters and clams into the wrinkles of the crumpled foil to keep them from tipping during broiling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1400.81 Kcal (5865 kJ)
Calories from fat 495.02 Kcal
% Daily Value*
Total Fat 55g 85%
Cholesterol 759.48mg 253%
Sodium 1389.21mg 58%
Potassium 2397.62mg 51%
Total Carbs 7.92g 3%
Sugars 3.05g 12%
Dietary Fiber 1.19g 5%
Protein 209.17g 418%
Vitamin C 3.6mg 6%
Vitamin A 0.1mg 2%
Iron 54.5mg 303%
Calcium 80.9mg 8%
Amount Per 100 g
Calories 145.05 Kcal (607 kJ)
Calories from fat 51.26 Kcal
% Daily Value*
Total Fat 5.7g 85%
Cholesterol 78.64mg 253%
Sodium 143.84mg 58%
Potassium 248.26mg 51%
Total Carbs 0.82g 3%
Sugars 0.32g 12%
Dietary Fiber 0.12g 5%
Protein 21.66g 418%
Vitamin C 0.4mg 6%
Iron 5.6mg 303%
Calcium 8.4mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.4
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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