- Prep time 15 minutes
- Total time 25 minutes
- Portion size 8 servings
Ingredients
Method
Place lemon zest in small saucepan; pour in enough water to cover and bring to boil. Drain lemon zest;
set aside. Preheat oven to 375°F. Bake diced bread on baking sheet for 3 minutes; set aside.
In saucepan, melt butter; cook onions until slightly softened. Add vermouth, scraping up browned bits with wooden spoon; cook until all liquid evaporates. Stir in lemon zest, lemon juice, parsley and star anise. Set aside.
In bowl, mix egg yolks with bread; mix in onion mixture. Shuck oysters; detach oysters from bottom shell. Spoon half of the stuffing into bottom of shell, then return oysters to shell; top with remaining stuffing. Increase oven temperature to 400°F. Place on parchment paper-lined baking sheet; bake until oysters curl and stuffing is lightly browned, about 5 minutes.
Nutritional facts PER SERVING: about
- Iron 2 mg
- Fibre 1 g
- Sodium 75 mg
- Sugars 2 g
- Protein 3 g
- Calories 80
- Total fat 5 g
- Cholesterol 65 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
