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Oysters Florentine

Budget.Gourmet's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Seafood
Interest: 
Gourmet

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