Oysters on the Half Shell
Oysters on the Half Shell
- Level: Intermediate
- Yield: 12 oysters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 48
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 25
- Sodium
- 1628
- Total: 15 min
- Prep: 15 min
- Level: Intermediate
- Yield: 12 oysters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 48
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 25
- Sodium
- 1628
- Total: 15 min
- Prep: 15 min
Ingredients
12 oysters in the shell
1 lemon
1 bottle hot sauce (recommended: Tabasco)
Directions
- Place the tip of your oyster knife into the tip of the hinge on the oyster shell, and twist to open. It may take you a few tries to get the technique, but once you do, it is easy. Make sure to employ a towel over your hand. Once open, scrape the bottom and top muscles separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell. Add a squeeze of lemon juice and hot sauce if you wish, and slurp down, chewing if you want the full experience.
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