Fresh Oysters on the Half Shell

Preparation:  10 min. Cooking: 0 min. Total: 10 min.
Recipe photo
  • 8 fresh oysters
  • 1 lemons , cut into thin wedges
Rinse mud from outside of oysters, discarding any seaweed. Do not scrub. Hold a short pointed oyster knife in one hand. Cover the other hand with a thick glove or cloth and grip the shell in your palm. Insert the point of the blade next to the hinge and twist to pry the shell open. Cut the muscle of the oyster from the top half and discard the top shell. Loosen the muscle from the lower shell with the knife. Arrange on a bed of ice and serve with lemon.
Calories
21 Cal
Fat
0.5 g
Carbs
2.9 g
Protein
1.6 g
Fiber
0.4 g
Sugar
0.4 g
Cholesterol
7 mg
Sodium
50 mg


Nutrients

Fiber     0.4 g
Fat     0.5 g
Sugar     0.4 g
Carbs     2.9 g
Protein     1.6 g
Calories     21 Cal

Fats

Fat, Poly     0.2 g
Fat, Mono     0 g
Fat, Sat     0.1 g
Fat, Trans     0 g
Fat, Percent     21 %

Vitamins

Vitamin, K     0 mcg     0 %
Vitamin, A     10 IU     0.3 %
Vitamin, B12     4.5 mcg     190 %
Niacin     0.4 mg     2.3 %
Riboflavin     0 mg     1.6 %
Vitamin, C     9 mg     10 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0 mg     1.8 %
Vitamin, E     0 mg     0.2 %
Panto, Acid     0.1 mg     1.4 %
Choline     0.7 mg     0.1 %
Thiamin     0 mg     2.9 %

Minerals

Calcium     16 mcg     1.6 %
Phosphorus     28 mg     4.1 %
Magnesium     10 mg     2.5 %
Copper     0.2 mcg     24 %
Fluoride     0 mcg     0 %
Zinc     11 mg     97 %
Cholesterol     7 mg     3.5 %
Sodium     50 mg     3.3 %
Selenium     18 mcg     33 %
Manganese     0.1 mg     1.6 %
Potassium     55 mg     1.2 %
Iron     1.7 mg     21 %