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Oysters Parsley Rockefeller

Microwave.Lady's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Method: 
Microwaving

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