Oysters on the Half Shell is an extremely nutrient-dense dish with a Nutrivore Score of 2084.
Featured Ingredients
Both Eastern and Pacific oysters are nutrient super star foods that deliver at least 10% or more of the daily value of numerous nutrients per 4-oz serving, including vitamins, minerals, functional fats, and protein. They are a top 25 food source of biotin, copper, EPA+DHA, iodine, iron, selenium, taurine, vitamin B12, and zinc.
Ginger is an absolute rockstar when it comes to boosting our health. While it’s most famous for treating nausea and other gastrointestinal problems, ginger has also been found to have anti-inflammatory, anti-cancer, neuroprotective, cardioprotective, anti-obesity, anti-diabetic, lung-protective, anti-pain, and antimicrobial properties across a wide body of scientific research! All these benefits are related to its high concentration of phenolic compounds.
Lemons are the most nutrient-dense citrus fruit. They are particularly rich in vitamin C, providing more vitamin C than oranges per serving! Vitamin C has powerful antioxidant properties, along with serving as an enzyme cofactor, and playing important roles in immune system and mental health.
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Oysters on the Half Shell
Ingredients
- 1/4 cup vinegar (white wine or vinegar of choice)
- 2 tablespoons lemon juice fresh
- 1 small shallot minced
- 1 1/2 teaspoons ginger peeled and grated
- 1 cup cucumber small diced, (English with or without peel)
- 2 tablespoons cilantro chopped
- 12 large oysters shucked
Instructions
- In a bowl, combine the vinegar, lemon juice, shallot, ginger, cucumber, and cilantro. Chill in the fridge for at least 1 hour and up to overnight.
- Place an even layer of crushed ice on the bottom of a serving platter. Place the shucked oysters on the bed of ice.
- Spoon a dollop of the cucumber salsa over the top of each oyster, and serve immediately.
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