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Oysters Florentine

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Ingredients
  Fresh spinach 1 Pound
  Vegetable cooking spray 1
  Minced shallots 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Pepper 1⁄4 Teaspoon (Divided)
  Clam juice 1⁄2 Cup (8 tbs) (Divided)
  Cornstarch 1 1⁄2 Teaspoon
  Lemon juice 1 1⁄2 Teaspoon
  Minced garlic 1 1⁄2 Teaspoon (Divided)
  Fine dry breadcrumbs 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Reduced calorie margarine 1 Tablespoon, melted
  Oysters on half shell 36
  Rock salt 4 Pound (1 Package)
Directions

Remove and discard stems from spinach.
Wash leaves; pat dry.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add one-third of spinach; saute 1 minute or until wilted.
Set aside.
Repeat procedure twice.
Chop spinach.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add shallots and 1 clove minced garlic; saute until tender.
Stir in spinach and 1/8 teaspoon pepper.
Combine 1 tablespoon clam juice and cornstarch.
Combine remaining clam juice, lemon juice, and 1/2 teaspoon garlic in a saucepan; bring to a boil.
Reduce heat; simmer 1 minute.
Stir in cornstarch mixture.
Cook, stirring constantly, until mixture is thickened.
Stir in remaining 1/8 teaspoon pepper.
Combine breadcrumbs, cheese, melted margarine, and remaining 1 teaspoon garlic.
Scrape a knife between oysters and shells to free meat; set shells aside.
Place oysters in a colander to drain.
Sprinkle rock salt in two 15- x 10- x 1-inch jelly-roll pans; arrange reserved shells on salt.
Place 1 oyster in each half shell.
Top with spinach mixture; drizzle with sauce.
Sprinkle with breadcrumb mixture.
Broil 3 inches from heat (with electric oven door partially opened) 4 minutes.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Ingredient: 
Spinach

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