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Florentine Oysters

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  Spinach 2 Pound
  Onion 1⁄2 Small, minced
  Minced celery 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Minced parsley 1⁄4 Cup (4 tbs)
  Whole wheat pastry flour 1 Tablespoon
  Skim milk 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Cayenne pepper 1 Dash
  Oysters 16 Large, well scrubbed
  Parsley sprigs 2 (For Garnish)

Rinse the spinach and place in a large saucepan with only the water that clings to the leaves.
Steam just until wilted.
Let cool, then chop.
Place the onions and celery in a medium-size skillet with 1 tablespoon of the butter.
Cook over medium heat, stirring frequently, until the onions are translucent.
Add the parsley and stir until wilted.
Remove from heat.
In a small saucepan, melt the remaining butter and stir in the flour.
Cook over low heat for 1 to 2 minutes, then stir in the milk.
Remove from the heat when thickened, then add the cheese and cayenne.
Stir until the cheese is melted.
Combine the spinach, onion mixture, and cheese sauce in a medium-size bowl.
Open the oysters and arrange 16 of the shell halves on a baking sheet.
Place one oyster in each shell.
Top each oyster with some of the cheese and spinach sauce.
Bake at 350° for 15 minutes.

Recipe Summary

Main Dish

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