Oysters with Tomato-Fennel Relish Recipe
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In France, oysters are traditionally eater raw; however, because of food safety concerns, this recipe has cooked oysters yet retains French-flavors, topped with a simple tomato-fennel relish.
Ingredients
- 2/3 cup finely chopped, seeded fresh plum tomatoes
- 1/3 cup finely chopped fresh fennel
- 1/2 teaspoon finely shredded orange peel
- 1 tablespoon orange juice
- 2 teaspoons olive oil
- 1-1/2 teaspoon snipped fresh chives
- 1/8 teaspoon salt
- 16 fresh oysters in shells
- 2 cloves garlic, minced
- 1 tablespoon butter
- For relish, in a small mixing bowl stir together the tomatoes, fennel, orange peel, orange juice, olive oil, chives, and salt. Cover and chill until needed, up to 24 hours.
- Thoroughly wash oysters. Using an oyster knife or other blunt-tipped knife, open shells. Remove oysters and dry. Discard flat top shells; wash deep bottom shells. (Oysters can be removed and chilled up to 24 hours before cooking).
- Before serving, stir relish. Spoon about 1 tablespoon relish in each bottom shell. Arrange on a platter.
- In a large skillet, cook oysters and garlic in hot butter for 2 to 3 minutes or until edges of oysters curl and the surface of the oysters begins to brown. Place a cooked oyster atop relish in each shell. Serve immediately. Makes 8 servings (2 oysters each).
- Calories 49, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 19 mg, Sodium 114 mg, Carbohydrate 3 g, Total Sugar 1 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 2%, Iron 10%.
- Percent Daily Values are based on a 2,000 calorie diet
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