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Oysters Parsley Rockefeller

Microwave.Lady's picture
  Oysters in shells 36 Large
  Frozen chopped spinach 10 Ounce (1 Package)
  Butter/Margarine 2 Tablespoon
  Minced onion 1 Tablespoon
  Minced fresh parsley 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1 Tablespoon
  Cayenne pepper 1⁄4 Teaspoon
  Light cream 1 Cup (16 tbs)
  Parmesan cheese 1 Tablespoon

Carefully remove oysters from shells.
Set aside.
Select 36 shell halves; those that will sit level are best.
Rinse well.
Place, open side up, in two 12 x 7 x 2-inch microproof baking dishes.
Set aside.
Place spinach in 1 1/2-quart microproof casserole.
Cook, covered, on HI (max. power) 8 to 9 minutes.
Drain well.
Place between paper towels and squeeze dry.
Mix spinach, butter, onion, parsley, salt, Worcestershire, pepper, and cream.
Spoon half the spinach mixture into shells.
Add one oyster to each shell.
Top with remaining spinach mixture and generous sprinkling of Parmesan.
Cover each baking dish with waxed paper.
Place one dish on middle metal rack and one on bottom glass tray of oven.
Cook on 70 (roast) 6 to 8 minutes, or until oysters are plump and edges curled.
Reverse dishes after 3 minutes.
Let stand 5 minutes before serving.
Garnish with lemon wedges.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2395 Calories from Fat 1234

% Daily Value*

Total Fat 140 g214.6%

Saturated Fat 72.4 g362.1%

Trans Fat 0 g

Cholesterol 1111.5 mg370.5%

Sodium 3323.9 mg138.5%

Total Carbohydrates 116 g38.5%

Dietary Fiber 8.1 g32.2%

Sugars 3.6 g

Protein 166 g332.1%

Vitamin A 766.1% Vitamin C 445.2%

Calcium 83.5% Iron 501.7%

*Based on a 2000 Calorie diet

Oysters Parsley Rockefeller Recipe