Wayne Gisslen

Baked Oysters with Balsamic Vinegar, Arugula, and Pine Nuts

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
36 36

Method

  1. Open the oysters as shown in Figure 20.8. Arrange the oysters on a sheet pan.
  2. Top each oyster with a few drops o

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