Roasted Oysters with Lemon-Anise Stuffing

Oysters are a good source of zinc, a mineral identified with healthy immune systems. A serving of this tasty appetizer offers all the zinc you need in a day, about 13 milligrams.

Yield: 4 servings (serving size: 3 oysters)

Ingredients

• 1  (1 1/2-ounce) slice white bread
• 2  teaspoons  butter
• 1 1/2  cups  finely chopped fennel
• 1  garlic clove, minced
• 1/4  cup  fat-free, less-sodium chicken broth
• 1/4  teaspoon  kosher salt
• 2  tablespoons  anise liqueur (such as ouzo)
• 1/3  cup  (1 1/2 ounces) shredded fresh Parmigiano-Reggiano cheese
• 1  tablespoon  chopped fennel fronds
• 1/2  teaspoon  grated lemon rind
• 2  teaspoons  fresh lemon juice
• Dash of ground red pepper
• 12  shucked oysters

Preparation

1. Preheat oven to 350°.

2. Place bread in a food processor; pulse 7 times or until coarse crumbs measure about 1 cup. Place on a baking sheet. Bake at 350° for 8 minutes or until toasted. Transfer to a plate; cool.

3. Position oven rack to the top one-third of the oven. Increase oven temperature to 425°.

4. Melt butter in a large nonstick skillet over medium heat. Add fennel and garlic to pan; cook 2 minutes, stirring often. Add broth and salt; cover and cook 5 minutes or until fennel is tender. Uncover and cook 2 minutes or until liquid evaporates. Stir in liqueur; cook 1 minute or until liqueur evaporates. Transfer fennel mixture to a bowl; add breadcrumbs, cheese, fennel fronds, rind, juice, and red pepper. Toss to combine.

5. Arrange oysters in a single layer on a large baking pan. Top each oyster with about 1 tablespoon fennel mixture. Bake at 425° for 10 minutes or until the edges of the oysters begin to curl and the stuffing is lightly browned. Serve immediately.

Wine note: Contrast the rich texture of these oysters with a cold, crisp chablis. A classic partner for oysters, chablis brings out the mineral quality of these prized shellfish while its palate-cleansing acidity nicely slices the butter- and cheese-laced stuffing. William Fevre Chablis Champs Royaux 2007 ($24) is a good entry-level chablis, with its orchard fruit and floral aromas, lively citrus flavor, and steely finish. —Jeffery Lindenmuth

Nutritional Information

Calories:

125 (36% from fat)

Fat:

5g (sat 2.8g,mono 1.2g,poly 0.3g)

Protein:

6.2g

Carbohydrate:

12.4g

Fiber:

1.4g

Cholesterol:

21mg

Iron:

2.9mg

Sodium:

395mg

Calcium:

143mg