Baked Oysters with Balsamic Vinegar, Arugula, and Pine Nuts


U.S. Metric Ingredients
36 36 Oysters
½ oz 15 mL Balsamic vinegar
1 oz 30 g Arugula, chopped
1 oz 30 g Pine nuts, toasted
fl oz 45 mL Olive oil



  1. Open the oysters as shown in Figure 19.8. Arrange the oysters on a sheet pan.
  2. Top each oyster with a few drops of balsamic vinegar, then with a Little chopped arugula, a few pine nuts, and, finally, about ¼ tsp (1.2 mL) olive oil. If the oysters are not salty, you may wish to add a Little salt.
  3. Bake at 450°F (230°C) for a few minutes, just until the oysters are hot. Serve immediately.

Per serving: Calories, 70; Protein, 3 g; Fat, 6 g (77% cal.); Cholesterol, 15 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 75 mg.