4 Serves
45 Mins
Thoroughly clean the oyster shells and shuck the oysters, reserving the deep bottom halves of the shells for baking.
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Vitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
8 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
12 µg / 2.4 µgFolate
115 µg / 400 µgCalcium
156 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
709 mg / 1,250 mgPotassium
1048 mg / 4,700 mgSodium
556 mg / 2,300 mgZinc
12 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
90 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
723 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Finely mince the shallots and mushrooms using a sharp knife.
In a frying pan over medium heat, melt the butter and sauté the shallots until translucent. Stir in the all-purpose flour and cook for 2 minutes to create a light roux.
Add the chopped mushrooms and seasoning to the pan, cooking until the mushrooms are tender. Incorporate the oysters and cook for an additional 2 minutes.
Remove the pan from the heat and quickly whisk in the egg yolks to thicken the mixture.
Spoon the mixture into the reserved oyster shells, top with bread crumbs, and bake in a preheated oven at 200°C for 15 minutes until golden brown.
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