Florida Oysters Rockefeller
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 6 Servings • 15 Min. Prep Time • 5 Min. Cook Time| Ingredients |
|---|
| 36 oysters, shucked, on the half shell |
| 2 c. spinach, cooked and drained |
| 1/2 c. crispy bacon, crumbled |
| 1 c. mozzarella cheese |
| 1/2 c. Parmesan cheese, grated |
| 1 bell pepper, diced small |
| 2 Tbsp. fresh parsley, chopped fine |
| 1/4 Tbsp. hot pepper sauce |
| 1/2 c. Panko breadcrumbs |
| 1 lemon, juiced |
| 4 lemons, quartered for garnish |
| sea salt and fresh ground pepper to taste |
Directions:
1. Preheat oven on high broil. In a medium-sized mixing bowl, combine spinach, bacon, mozzarella, Parmesan cheese, bell pepper, parsley, hot sauce, breadcrumbs and lemon juice. Stir ingredients to combine. Taste spinach mixture and adjust seasoning with salt and pepper.
2. Place 1 Tbsp. or so of the spinach mixture on top of each half shell oyster. Place all stuffed oysters on a cookie sheet. Put the cookie sheet in the middle rack of the oven.
3. Carefully watch the oysters under the broiler, and let them cook for several min. until the oyster edges curl and the top of the stuffing is golden brown and bubbly. Serve oysters over a bed of ice cream salt with lemon wedges.
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
