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Oysters Florentine

Budget.Gourmet's picture
  Oysters 1 Dozen
  Butter 1 Tablespoon
  Frozen chopped spinach 3⁄4 Cup (12 tbs), defrosted, drained
  Mornay sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Freshly grated parmesan cheese/Romano / sardinian cheese 6 Tablespoon (Adjust Quantity As Needed)

Either shuck fresh oysters, or buy oysters in the jar and use old shells.
I use the same shells over and over again for these dishes.
Butter the shells, and place about 1 tablespoon spinach in each.
Add a little melted butter to each mound of spinach, and press one oyster into the mound.
Top the oyster with the Mornay sauce and a bit of the cheese.
Broil until everything is bubbling hot.
This can be served as a first course of an Italian meal.
Follow with pasta and then a Frittata ( 96) and salad for the main course.

Recipe Summary

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1142 Calories from Fat 623

% Daily Value*

Total Fat 70 g107.9%

Saturated Fat 25.9 g129.5%

Trans Fat 0 g

Cholesterol 424.4 mg141.5%

Sodium 2615.2 mg109%

Total Carbohydrates 37 g12.3%

Dietary Fiber 0.96 g3.8%

Sugars 0.9 g

Protein 88 g175.7%

Vitamin A 87.8% Vitamin C 79.6%

Calcium 106.6% Iron 153.9%

*Based on a 2000 Calorie diet

Oysters Florentine Recipe