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Baked Oysters Florentine

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  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.
Chop fine.
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.

Recipe Summary

Difficulty Level: 

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 646 Calories from Fat 499

% Daily Value*

Total Fat 56 g85.6%

Saturated Fat 7.7 g38.5%

Trans Fat 0 g

Cholesterol 138.8 mg46.3%

Sodium 953.9 mg39.7%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.6 g6.3%

Sugars 0.4 g

Protein 23 g45.9%

Vitamin A 95.5% Vitamin C 46.3%

Calcium 16.5% Iron 55.2%

*Based on a 2000 Calorie diet

Baked Oysters Florentine Recipe