Oysters Rockefeller
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 6 Servings • 10 Min. Prep Time • 20 Min. Cook Time • A favorite beverage or cocktail| Ingredients |
|---|
| 36 Florida oysters, shucked, on the half shell |
| rock salt |
| 2 c. Florida spinach, cooked and drained |
| 1/4 c. Florida onion, chopped |
| 2 fresh bay leaves |
| 2 Tbsp. Florida celery, chopped |
| 1 tsp. parsley, chopped |
| 1/2 tsp. salt |
| 1/4 tsp. hot pepper sauce |
| 1/3 c. butter |
| 1/2 c. dry breadcrumbs |
| 1 Tbsp. Florida lemon juice |
Directions:
1. Arrange oysters in shells on rock salt in a baking dish. Preheat oven to 400°F.
2. Process spinach, onion, bay leaves, celery, parsley and seasonings in a food processor until smooth. In a saucepan, cook spinach mixture in butter for 5 min. Add breadcrumbs and lemon juice, mixing well.
3. Spoon the spinach mixture on top of oysters and bake at 400°F until oyster edges curl.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutrition:
Calories: 203; Calories From Fat: 113; Cholesterol: 71mg; Total Carbs: 13g; Protein: 9g;