Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
246
Calories
10g
Protein
16g
Fat
10g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| Wood | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons sherry vinegar
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 2 canned chipotle chiles in adobo sauce, very finely chopped
- 2 tablespoons adobo sauce from the can
- 1/2 teaspoon salt
- 2/3 cup olive oil
- Freshly ground black pepper to taste
- 36 oysters, shucked, on the half shell
- 1 cup hickory or mesquite chips soaked in water for 1 hour for a charcoal grill, or 1/2 cup dry wood chips in a smoker box or an aluminum foil packet poked with holes for a gas grill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes