Baked Oysters With Hazelnuts And Leeks – a delicious recipe with olive oil, leeks, hazelnuts, parsley, salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut a piece of foil twice as long as a large baking sheet. Loosely crumple the foil, and use it to line the baking sheet. Set aside.
2
Heat oil in a large skillet over medium-high heat. Add leeks; cook 4 minutes or until they begin to soften, stirring constantly. Cover, reduce heat to medium, and cook 8 minutes or until leeks are tender, stirring occasionally. Remove pan from heat, and stir in hazelnuts and next 4 ingredients.
3
Scrub oyster shells. Shuck oysters, discarding tops. Arrange bottoms on crumpled foil (to keep oysters from tipping over). Top oysters evenly with leek mixture.
4
Bake at 475u00b0, in batches, 6 minutes or until oysters plump and edges bubble. Carefully arrange on a platter, and serve immediately.
69
kcal
Calories
8
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups thinly sliced leeks, 1/2 cup chopped hazelnuts, toasted, 1/4 cup dry vermouth, and more.
Yes, Baked Oysters With Hazelnuts And Leeks falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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