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Ingredients
24 shucked oysters with empty shells set aside
1 cup almond meal (see note)
6 tablespoons flour
½ tablespoon finely chopped fresh thyme leaves, or half the amount dried
½ tablespoon ground pepper, preferably white
3 tablespoons olive oil
2 tablespoons butter
3 cups salsa (see recipe)
Nutritional analysis per serving (12 servings)
14 grams carbs; 55 milligrams cholesterol; 216 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 2 grams fiber; 567 milligrams sodium; 13 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the shucked oysters on linen or paper towels and pat dry.
- Step 2
Combine the almond meal, flour, thyme and pepper in a flat dish. Blend well. Toss the oysters in the mixture until thoroughly coated. Pat them lightly to make the coating adhere.
- Step 3
Heat the oil and butter in a skillet large enough to hold the oysters without crowding. Cook the oysters until they are golden brown on one side, about 45 seconds to a minute. Turn each oyster and cook on the opposite side until golden brown.
- Step 4
Fill each oyster shell with an equal and ample portion of the salsa. Top each serving with a fried hot oyster. Serve two oysters to each person.
Almond meal is available in shops that specialize in fine foods, including Maison Glass, 52 East 58th Street. You may prepare almond meal in the home by grinding blanched, untoasted almonds in a food processor or electric blender. Take care not to overblend or you will wind up with a paste. If you cannot obtain or do not wish to make almond meal, substitute cornmeal or fresh bread crumbs.
Private Notes
Comments
Didn't serve with salsa, but the coating (almond meal) was quite nice! Great twist on a classic taste.