Did you know that once a day, your immune system destroys a cell that would’ve became cancer if it lived?
Eating foods that promote a healthy immune system gives your body the ability to destroy harmful cells. This week we have already learned about the immune system building benefits of lemon, but did you know that zinc has been identified with healthy immune systems?
Oysters are loaded with zinc! Whether you love them raw, fried, or on the half shell, oysters can provide you with a host of health benefits, among them, high levels of heart- and brain-boosting omega-3 fatty acids and enough zinc (the aphrodisiac mineral) to keep your mojo flowing all night (just an added bonus to zinc that has its own health perks) 🙂
We should all appreciate oysters and one serving of this unique appetizer provides about 13 milligrams of zinc — that’s all you need in a day. Have an oyster!
1 slice(s) (1 1/2-ounce) bread
2 teaspoon(s) butter
1 1/2 cup(s) finely chopped fennel or celery
1 clove(s) garlic, minced
1/4 cup(s) fat-free, less-sodium chicken broth
1/4 teaspoon(s) kosher salt
2 tablespoon(s) anise liquer (such as ouzo)-optional (can also use white wine)
1/3 cup(s) (1 1/2 ounces) shredded fresh Parmigiano-Reggiano cheese
1 tablespoon(s) chopped fennel fronds (optional)
1/2 teaspoon(s) grated lemon rind
2 teaspoon(s) fresh lemon juice
Dash of ground red pepper
12 shucked oysters
Preheat oven to 350 degrees F.
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.
Position oven rack to the top one-third of the oven. Increase oven temperature to 425 degrees F.
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.
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.