Baked Oysters Florentine
|Mayonnaise||1⁄4 Cup (4 tbs) (Regular, Low-Fat, Or Nonfat)|
|Red chile sauce||1 Tablespoon, bottled|
|Dijon mustard||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon (Or To Taste)|
|Bacon slices||3 (Regular Or Reduced Fat)|
|Chopped fresh spinach||1 Cup (16 tbs), large stems removed (Packed)|
|Oysters||4 Large, drained and blotted very dry (On The Half Shell)|
|Grated parmesan cheese||2 Teaspoon|
To Make Dressing: Stir mayonnaise, chile sauce, mustard, lemon juice, and Tabasco sauce in small bowl. (Dressing may be refrigerated up to 2 days.) Chop bacon and cook in microwave or on top of stove until crisp.
Drain well on paper towels.
Place spinach in microwavesafe pie plate, cover with plastic wrap, and microwave on high (100%) for 30 seconds to 2 minutes, or until wilted.
Set aside. (Bacon and spinach may be refrigerated up to 2 days.) To Bake: Preheat oven to 425°F.
Before serving, spoon dressing over oysters and top with spinach, bacon, and parmesan cheese.
Place on baking sheet and bake for 10 minutes, or until cheese begins to brown and bubble.